Single-origin coffee from Guatemala, produced by 450 small-scale farming families in Huehuetenango through the ASOPCE cooperative. Processed using washed methods at individual micro-mills with careful cherry selection, depulping, fermenting, and drying. Dark roast with a light body and low acidity, featuring notes of dark chocolate, caramelized sugar, and concord grape that develops as the coffee cools. Certified organic.
Founded in 1983 by Mike McLaughlin, a Richmond schoolteacher, alongside Pete and Bob McLaughlin, this family owned roaster began with a repurposed peanut roaster holding just 10 pounds per batch. Based in Emeryville, California, McLaughlin has evolved into a multigenerational operation with Mike's son Mark rejoining the family business after a career in Silicon Valley tech. The company sources and roasts premium coffee beans with the same precision and care it has maintained since its founding, blending traditional values with modern specialty coffee standards.
