Guatemala is back.

We didn't like it last week, it was underdeveloped. The roast hadn't had enough time, and it showed. Last week some time, we did something we don't usually do: took the roasted beans back into the roaster to push the profile further, cupped that version early in the week, then roasted fresh before Monday. We wanted to know if the problem was the process or the coffee.

It was the process.

The other coffee was a Uganda. On the nose, something unexpected. The Uganda smelled like peanut butter and the Guatemala like chocolate. Side by side they smelled like a Reese's cup.

In the cup, the Uganda was thin. There was still a green, vegetal quality that wouldn't quit, the kind of thing you keep waiting to resolve. Good origin. Not ready.

The Guatemala was the opposite. Balanced. Classic. Subtle nut and chocolate that tracked through the whole cup, and maybe got better as it cooled, without shifting or dropping off. It didn't demand anything from you. It was just good coffee.

That's what we're roasting this week.

This Week's Coffee La Flor Del Cafe — Antigua, Guatemala Washed. Sun-dried. Hand-sorted at the Pastores mill, 1,600 meters.

Aroma: rich dark chocolate, classic. Body: full. Acidity: low to medium. Flavor: dark mocha, subtle, balanced.

Roasted to your order. → Shop the coffee