A single-origin coffee from the Las Flores farm in Jumaytepeque, Santa Rosa, Guatemala, grown at 1,885 meters altitude by smallholder farmers Jaime and Fernando Sanchez. The coffee is a Field Blend variety processed using the Honey method, with cherries picked at peak ripeness, depulped, fermented, and dried on raised beds for 18–30 days. It achieves an SCA score of 85.5 and offers flavor notes of Tangerine, Nougat, and Plum. Available in both Espresso and Filter roast profiles.
Based in Cascais, Koyo Speciality Coffee was founded with a philosophy inspired by Japanese principles of precision, harmony, and a deep respect for nature. This is reflected in their meticulous approach to sourcing and roasting, where they aim to highlight the delicate and complex flavors of each coffee. Their goal is to create a clean, balanced, and mindful coffee experience.
