Grown by smallholder farmers in the Antigua region of Guatemala at 1,200–1,616 meters, this medium roast features Bourbon, Catuai, Caturra, and Typica varietals cultivated in rich volcanic loam soils. Fully washed and sun-dried, the beans produce a vibrant, balanced cup with notes of dark chocolate, bright fruit, and a touch of butterscotch. Smooth, complex, and satisfying, it’s a coffee that delights with every sip.