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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".

Guatemala San Vicente Pacaya microlot

Country of Origin: Guatemala
Guatemala San Vicente Pacaya microlot
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We're enjoying the resurgence of the Guatemalan coffee sector, which along with most of Central America and Mexico was hit hard a few years ago by coffee leaf rust, or “Roya”. The coffees of the underrated San Vicente Pacaya region, benefitting from rich volcanic soil, hot daytimes and cool nighttimes, are typically rich, chocolatey and nutty. Strict regional milling standards favors farmers producing well-sorted, uniform, only- ripe cherry.
This microlot comes principally from the farms of Jorge Perea, a third-generation farmer, who is also an avid beekeeper. Abundant albaricoque (apricot-like) trees are interspersed amongst the catuai, Pache-San Ramon and classic Bourbon coffee shrubs. Also contributing their coffees to this lot are Don Francisco Ramirez Escobar (“Don Chicon”) and his nephew, Alfonso (“Ponchito”), who together are in their third year of production from the mill built by Ponchito in 2014.
Recommended for pourover and drip to highlight the dark chocolate and dried cherry notes in this medium-to-heavy-bodied bean. We are also offering a darker roast for espresso……super chocolatey….please specify (in order comments section) when ordering!
 1 lb. bag $13.95 lb.


Barista extraordinaire Tyler Hauptman of Portland's Sweet Masterpiece Chocolates demonstrates how to prepare a proper latte using Badbeard's Symphony! blend coffee.

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triple ristretto shot of Deep Cello Espresso blend
triple ristretto shot of Deep Cello Espresso blend
"I just now finished a cup, no pot, of that wonderful coffee you sent me. First of all wanted to thank you very much for doing that. I am honored you value my opinion. But then again I have ben interested in coffee at an early age. I was a regular at McNulty's in the Village. I think the last time I can remember getting excited about a coffee bean was tasting coffee from China. But this one even more so. I wish I could tell others of my find but not many people I know are "into" coffee like I am. So I report back to you now. The first sip was so much like the tasting of a fine wine. You know that the next taste would only be better and from there you savor every swallow. So in ending this letter I did not like it. I loved it!!!"
Ted, Aloha, OR
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