This coffee comes from Santa Rosa, a southeastern region of Guatemala characterized by small farming communities with plots averaging just a few acres. It is sourced through San Miguel, an exporter working with producers to improve farm management and cherry selection. The cherries are received at a central collection point, floated for quality selection, depulped, and fermented for up to 18 hours. Drying occurs in stages—first on patios, then finished in mechanical dryers—to preserve clarity and consistency. In the cup, it presents green apple, chocolate, and lime zest flavors with a clean structure and refreshing finish.
Anchorhead was founded in 2013 by Jake Paulson and Mike Steiner, who started roasting in Steiner's garage in Seattle with no prior coffee industry experience. The company originally launched as the city's first bottled cold brew operation before opening its first café in 2016, and it won America's Best Espresso at Coffeefest Portland in 2015. Roasting now takes place at a central facility in Duvall, Washington, supplying four retail coffee bars across the Seattle metro area. Their flagship espresso blend combines 70% natural Ethiopia Guji with 30% washed Brazil, and the Narwhal Blend pairs Guatemalan and Sumatran coffees grown between 1,000 and 2,200 metres elevation. All orders are roasted fresh and hand packed by the team.
