This coffee is produced by Herminio Lopez Mazariegos in the Huehuetenango region of Guatemala. The farm consists of just over three hectares of land at 1600 meters altitude. After picking the ripe cherries, the coffee is pulped the same day, fermented for two days in cement tanks, washed, and dried on patios for four days. The varieties grown are Caturra, Pache, Bourbon, and Catuai. Expect tasting notes of chamomile, honey, and young white wine. Recommended brew methods include espresso, filter, cafetiere, Aeropress, and stovetop.
Started in a Peckham railway arch, this roastery is on a mission to demystify specialty coffee, focusing on sourcing great beans and building relationships.
