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Hymm Notes: Cherry Pie, Dark Chocolate, Preserves

Varietals: Caturra, Bourbon, Typica, Catuai, Catimor, Sarchimor, Pache, Pacamara

Processing Method: Washed

Elevation: 1,500 masl

Region: Huehuetenango

Producer: Smallholder Farmers               


We designed this roast profile to be optimized for espresso, however you can brew it anyway you want! This is NOT a dark roast, just well developed so it can fully extract in 30s. We recommend brewing at 202°-204°, and enjoy every sip. We find notes of cherry pie, dark chocolate, and preserves.


This offering is named for the country’s national tree, the Ceiba. In early Mayan and Mesoamerican cultures, the Ceiba symbolized the connection between land and sky. The Ceiba lot from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers. Árbol La Ceiba has contributions from 8 different regions in the Huehuetenango Department, and together they create a fantastic representation of what Guatemala has to offer.

Last Chance Ranch Espresso

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