High altitude and volcanic soil give Guatemalan coffee its complexity. There are several growing regions each having its own unique micro-climate, but chocolate is a flavor note common to all.
Growing Altitude: 2000 meters above sea level
Arabica Varietal: Caturra, Catuai, Bourbon
Harvest Period: January - April
Milling Process: Washed
Aroma: Sweet cream, caramel
Body: Heavy
Acidity: Mild
Flavor: Chocolate, Caramel, Nutty
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