Acatenango sits on the slopes of two volcanoes: the dormant Volcán Acatenango and its restless neighbour, Volcán de Fuego, which is still very much active. Every so often Fuego dusts the farms with fresh ash, topping up the soil with the minerals coffee trees love. Add altitudes of up to 2,000 metres and cold nights after warm days, and the cherries ripen slowly, building the dense, sweet beans the region is known for. It’s one of Guatemala’s eight recognised coffee regions, and one we think every coffee drinker should know. Many of its best lots come from the old Bourbon trees.

This is a washed processed coffee, so everything comes through clean and clear. It’s juicy without compensating on texture, with raisin and plum up front, a soft floral lift, and a baker's chocolate backbone that keeps it grounded through a long, clean finish. Black, you’ll get all of that. Add milk and it turns more into a dark chocolate, hazelnut beverage.

Processing
Washed