Regular Guatemala Candelaria
Growing Altitude: 1500 – 2000 meters above sea level
Arabica Varietal: Caturra, Bourbon, Catuai, Typica, Pacamara
Harvest Period: January - February
Milling Process: Fully washed, Sun-dried
Aroma: Sweet cream, caramel
Flavor: Berry, Almond, Milk Chocolate
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
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.
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.