Consider this our signature coffee. Sometimes a blend, sometimes not. Always designed to be balanced, sweet and textural. Roasted for Espresso but enjoyed with milk, or without. There are no hard and fast rules with this one - brew for filter, french press, batch brewer, stovetop. Hell, even a saucepan if you like. You do you, boo.
Finca Monte Cristo, Guatemala
Varieties: Sarchimor, Catimor, Anacafe 14
Process: Washed
Coffee from Guatemala's highlands hits different. Clean, sweet, with that clarity that only comes from exceptional processing and high-altitude growing.
This lot comes from father and son Arnoldo and Gregorio Sanchez, who cultivate 35 hectares under banana trees and shade. When Gregorio faced health challenges, his father didn't hesitate to give him a kidney. Their neighbour Alex Keller stepped in to help process their exceptional cherries, continuing a partnership that's lasted over 15 years.
Alex's meticulous approach speaks for itself: 21-hour fermentation in ceramic-lined tanks, careful washing and density sorting, then sun-dried on patios before gentle mechanical finishing. From cherry to export, every step handled with the expertise that makes great coffee possible.
Sometimes the best coffee comes from the best people. Thanks, Arnoldo and Gregorio.
Consider this our signature coffee. Sometimes a blend, sometimes not. Always designed to be balanced, sweet and textural. Roasted for Espresso but enjoyed with milk, or without. There are no hard and fast rules with this one - brew for filter, french press, batch brewer, stovetop. Hell, even a saucepan if you like. You do you, boo.
Finca Monte Cristo, Guatemala
Varieties: Sarchimor, Catimor, Anacafe 14
Process: Washed
Coffee from Guatemala's highlands hits different. Clean, sweet, with that clarity that only comes from exceptional processing and high-altitude growing.
This lot comes from father and son Arnoldo and Gregorio Sanchez, who cultivate 35 hectares under banana trees and shade. When Gregorio faced health challenges, his father didn't hesitate to give him a kidney. Their neighbour Alex Keller stepped in to help process their exceptional cherries, continuing a partnership that's lasted over 15 years.
Alex's meticulous approach speaks for itself: 21-hour fermentation in ceramic-lined tanks, careful washing and density sorting, then sun-dried on patios before gentle mechanical finishing. From cherry to export, every step handled with the expertise that makes great coffee possible.
Sometimes the best coffee comes from the best people. Thanks, Arnoldo and Gregorio.
