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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Aroma: the overall smell of the coffee.
Body: The consistency or "mouthfeel". Best compared to milk.
Light = skim milk
Medium = 2% milk
Medium-heavy = whole milk
and Heavy = cream.
Acidity: The "tart-pop" flavor experience. Not to be confused with acid. It can range from simple and balanced to complex and bright.
Flavor: The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates
Roast Level: Medium roasted coffees have no oil on the bean surfaces. They exhibit balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.
Roast Level: Full City or medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans. This roast has a heavy body in comparison with the medium roasts.