GUATEMALA Espresso

Origin: Jalapa, Guatemala  ·  Producer: El Gigante  ·  Altitude: 1,500–1,650m  ·  Varieties: Bourbon, Caturra, Catuai  ·  Process: Honey · Anaerobic Fermentation

This is the espresso that makes you stop and pay attention. Grown at altitude in Jalapa and processed using honey anaerobic fermentation — a technique that controls fermentation to coax out exceptional sweetness and depth — El Gigante delivers something closer to a dessert course than a morning routine. Milk chocolate and honey on the palate, ripe cherry in the middle, and a dried plum finish that lingers long after the cup is empty. The body is silky and round, the acidity bright but never sharp. Roasted in small batches in Zermatt to protect every layer of what the fermentation built.

Tasting notes: Milk chocolate · Honey · Ripe cherry · Dried plum

Best for: Espresso · Cappuccino · Flat White · Latte