Guatemalan Highlands
Volcanic, shade-grown, and hand-picked at altitude.
The land
Our dark-roast espresso is grown in Guatemala's highland coffee belt, where mineral-rich volcanic soil, cool nights, and a pronounced wet-and-dry season slow the cherries as they ripen. That slow maturation at 1,500–2,000 metres — high enough to earn the country's Strictly Hard Bean (SHB) grade — concentrates sugars in the seed and builds the deep, structured cup Guatemala is famous for. The trees grow under a canopy of shade, a traditional method that protects the soil, shelters migratory birds, and lets the fruit develop more slowly and evenly.
