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.
Washed & roasted
Cherries are selectively hand-picked at peak ripeness, then fully washed — the fruit pulped away and the beans fermented and rinsed clean before drying in the Central American sun. Washed processing is what gives Guatemalan coffee its clarity and clean finish. We roast it dark in small batches to draw out the origin's natural cocoa and toasted-nut character without ever tipping into ashy or burnt — bold, but balanced.