Introducing the limited run: Baja Verapaz & Cubulco SHB 2024, crafted by our guest roaster Critical Roast Coffee.
This exceptional coffee comes from the highlands of Baja Verapaz and Cubulco, Guatemala, known for its perfect coffee-growing conditions. The result is a remarkable cup with bright acidity and complex flavors, offering a delightful mix of fruity, floral, and nutty notes. Each sip is vibrant and well-balanced, with a pleasing aroma.
Hand-picked and meticulously processed using the washed method, our Baja Verapaz & Cubulco coffee highlights the best of this unique region. The consistent high quality reflects the dedication and sustainable practices of the local smallholder farmers.
Don't miss this exclusive chance to enjoy the captivating flavors of Baja Verapaz & Cubulco. Available in a special limited run by our guest roaster, Critical Roast Coffee. Savor this rare and extraordinary coffee while it lasts.
Coffee Details
ORIGIN
Cubulco. Baja Verapaz. Guatemala
PRODUCER
Las Anonas, Las naranjas. La Esperanza, Grano de Oro, Finca las Piedras and other small farms
PROCESSING
Washed
HARVEST SCHEDULE
December-March
VARIETY
Catual, Pache-San Ramon, Sarchimor. Bourbon, Caturra
ALTITUDE (MASL)
1600-1800
Recommended Brew Methods
For the Cubulco coffee, which boasts rich flavors of dark chocolate, almond, and red currant, here are some great ways to brew it:
Pour-Over: Perfect for a clean, crisp cup that highlights its chocolatey goodness and fruity notes. Use a medium-coarse grind, 20g of coffee with 300ml of water, and brew for about 2.5 to 3 minutes.
Aeropress: A flexible method that can bring out the coffee’s sweet and complex flavors. Try a medium grind, 15g of coffee, and 250ml of water, brewing for around 2 minutes.
French Press: Ideal for a fuller-bodied brew that emphasizes the chocolate and nutty flavors. Go for a coarse grind, 20g of coffee with 300ml of water, and steep for 4 minutes before pressing.
Cold Brew: If you like a smooth, mellow cup, cold brew is the way to go. Use a coarse grind, 100g of coffee with 1 liter of cold water, steep for 12-16 hours, and then strain.
Each method will bring out different aspects of this delightful coffee, so feel free to experiment and find your favorite!