The Journey of Guatemalan Coffee

Every batch begins high in the cloud forests of Alta Verapaz, where altitude and rich soil nurture the delicate flavors inside the coffee fruit.

Selective Hand-Harvesting

Harvesting takes place from December to March where pickers take multiple passes, harvesting only fully ripened cherries at peak sugar density, and leave underripe cherries undisturbed on the branch for subsequent harvest rounds.

Depulping and Fermentation

Within hours of harvest, the cherries pass through clean water channels to remove derby. Then the beans are covered and soaked in cold spring water for 24 to 36 hours, naturally breaking down the sweet mucilage.

After days of soaking, the skin and fruit pulp of the berry is ready to be removed by spinning them in a hand cranked machine.

The berries are washed one more time and are now ready to be dried.

Drying

Drying the green beans out in open air under the highland sun for ___ days, lowers the moisture content of the beans while also concentrating and developing flavors. Sun drying is a sustainable and carbon free alternative to industrial drying.

Small-Batch Roasting

Each micro-lot is locally roasted by Kape Cobán under precise thermal curves. Temperature and airflow are used to develop rich cocoa notes, sweet brown sugar undertones, and toasted spice aromas, releasing the flavor from the bean.

• Step 06 · Packaging

Bagging

Approved roasts are sealed in degassed valve bags to lock in peak freshness for brewing.

Taste the Origin

Bring the rich volcanic terroir of Guatemala directly to your morning table with our fresh-roasted whole bean selections.