Grown at 1700 MASL in the Chingo Volcanic region for optimal elevation and flavor complexity
Hand-raked and slow sun-dried for enhanced clarity and vibrant fruit notes
Winey natural processing method preserves sweetness and creates a unique cup
Structured, fruity flavor with a juicy backbone and lingering finish
Small-batch production ensures attention to detail and quality
Summarized by Shop
Ever met a coffee that changed your mind? Dave has. This dreamy little number sent him for a spin.
Burundi? Believe it. For the second harvest, introducing Candy Floss—a gem from Muyinga Province. This natural anaerobic bourbon turned heads when it hit our cupping table. Its sweet, delicate profile, bursting with berry notes, had us doi
Origin
Chingo Volcanic region, Guatemala
Elevation
1700 MASL
Processing Method
Natural, winey, slow sun-dried
Form
Whole bean
Estate
Jaime Rios Canana Gualvador
Summarized by Shop
4.4
8 ratings
5
4
3
2
1
Livraison rapide pour cadeau de Noël! Merci!
L
Louise · December 16, 2025
Strong claims about weak tasting notes! Tasteful marketing, perhaps, but flavourless coffee.