Guatemala

Guatemala grows coffee between 1,300 and 2,000 m. The harvest begins in November or December and is extended to March or April. Almost everything is processed in washing.

The typical profile combines chocolate, spices and apple, with medium acidity. It's a serious, structured coffee that holds a little longer nut well without losing character.

• Old: maybe the most classic name in the country.
• Huehuetenango: bright and fruity cups.
• Acatenango: farms around 2,000 m.
• Atitlan, Cobán and Fraijanes: other regions with their own name.

If you like coffee with body but you don't want to give up some acidity, Guatemala is a good midpoint. Each region has its own nuances, so it's worth comparing two different lots.

Try a city + in Chemex or Kalita, or use it as a single-source espresso: with milk works very well.