Coffee Description
Beautiful apple and cherry flavors with soft citrus acidity are surrounded caramel sweetness in this balanced and welcoming coffee.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Light/Medium
Variety
Bourbon
Process
Washed
Elevation
1600 masl
Region
Antigua
About Don Juan Perez Taylor and Doña Maria Perez of Guatemala
Don Juan Perez Taylor and Doña Maria Perez own multiple coffee growing parcels in the town of Pasajquim, Guatemala. The name Pasajquim may be difficult to say, but getting there is at least as much challenge! It's located on an almost impassable dirt road on the side of the San Pedro Volcano facing away from Lake Atitlán.
The Perez family buy, collect and process the coffee of their many smallholder coffee farming neighbors. While they have a small washing and processing station in their house, their coffees are sent to Beneficio La Esperanza in the form of wet parchment to be dried and prepared for export. The combination of wild forest-ike growing conditions with the highly experienced team at Beneficio La Esperanza brings us a unique and excellent quality coffee from a very caring community.
Antigua, Guatemala
Our coffee expert
Michael McIntyre
Licensed Q Grader, Green Coffee Importer, Cupping Judge, 15+ Years Experience
A Good Food award-winning roaster and licensed Q Grader, Michael McIntyre specializes in sourcing and quality control in green coffee and in roasting training and analysis. He spends months of the year in Ethiopia sourcing the next year's coffee offerings for importing company Catalyst Trade, which he co-founded. Back in Portland, he spends endless hours on the phone helping roasters find their coffee unicorns, consulting with clients on a wide range of coffee topics, and training coffee professionals in roasting, cupping, sourcing, and quality control. With fifteen years experience in the coffee industry, Michael is relentlessly romanced by coffee and the community it facilitates. Outside of coffee, he is a musician with a love for vintage amps and an addiction to trolling Craigslist ads for antique coffee gear.
had this to say:
A Good Food award-winning roaster and licensed Q Grader, Michael McIntyre specializes in sourcing and quality control in green coffee and in roasting training and analysis. He spends months of the year in Ethiopia sourcing the next year's coffee offerings for importing company Catalyst Trade, which he co-founded. Back in Portland, he spends endless hours on the phone helping roasters find their coffee unicorns, consulting with clients on a wide range of coffee topics, and training coffee professionals in roasting, cupping, sourcing, and quality control. With fifteen years experience in the coffee industry, Michael is relentlessly romanced by coffee and the community it facilitates. Outside of coffee, he is a musician with a love for vintage amps and an addiction to trolling Craigslist ads for antique coffee gear.
"Sweet and balanced, with notes of toffee, dried apple and dark cherry. A nice and reliable all day drinker. "
Coffea Roasterie
Coffea Roasterie launched their flagship location and roasting program in 2009 with the mission to source, roast, brew and serve coffee without compromise. Since that time, they’ve expanded their presence in Sioux Falls, South Dakota with three additional retail cafes and a growing wholesale/cafe partner program in the region.
Coffea’s goal is to bridge the gap between coffee farmer and coffee drinker; to help coffee lovers know the farm, farmer, and process so that they get more than just a cup of coffee. The folks at Coffea do what they do because they love coffee, and the role that Specialty coffee plays in the world. Coffea Roasterie is passionate about creating community through the people and stories that connect us all.
