Coffee Description
This coffee is traditionally roasted just past peak sweetness to curb any acidity, while the long development creates a heavy body and deeply toasted sugars. Reminiscent of the dark and syrupy European coffees that you slammed back during your study abroad program, Eclipse pairs well with dairy when prepared as a filter or espresso.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Dark
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Dark
Variety
Caturra
Process
Washed
Elevation
1850 masl
Region
Huehuetenango
About Perez Family of Guatemala
This coffee from our friends at Family Bonds. Each year we cup through individual lots of coffees produced at San Antonio Chaguite and Finca Isnul. These large caturra lots are blended together at the dry mill to achieve a flavor profile that is versatile in it’s use at the roastery. The Perez family is incredibly important in this process, as they produce world class coffees while cupping through hundreds of individual pickings to help us build these macro lots. Las Americas is 100% caturra variety, mixed from 60% of San Antonio Chaguite, and 40% Finca Isnul. This struck the perfect balance of fresh citrus, brown sugar, and the crisp acidity that coffees from Huehuetenango are known for.
Huehuetenango, Guatemala
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Rich and comforting, this is the high quality version of your nostalgic coffee dreams. I taste semi-sweet chocolate chips, scotch whiskey, and fresh baked bread. The linger is long and dry with a creamy mouthfeel. "
Onyx Coffee Lab
Lest the myth perpetuate that specialty coffee does not come from Arkansas, Onyx Coffee Lab is blowing that particular urban legend out of the water while creating a few of their own. Husband-wife owners Jon and Andrea Allen have rapidly taken the coffee world by storm with their combination of art and science.
The magic starts with sourcing, with countless small sample batches from coffee importers and with direct visits to farms around the world. "I know direct trade means a lot of different things to different people, but for us if we don’t put money in the producers hands we won’t call it direct trade," says Jon. Once found, the coffees are carefully roasted in twenty-pound or smaller batches, then shared with the three Onyx cafés and over 150 wholesale customers in thirty states.
Clearly Onyx Coffee Lab knows what they're doing: this northwest Arkansas matrix of coffee know-how routinely cleans house at the U.S. Coffee Championships; Andrea Allen placed first in the 2020 Barista Championship, while Elika Liftee placed first in the 2020 Brewers Cup Championship, and they both went on to the 2021 World Coffee Championships to place in 2nd place for Barista and 3rd place for Brewers Cup. Onyx has been chosen by Architectural Digest as Arkansas' most beautiful coffee shop, garnered multiple Good Food Awards, and been described as the "Best bags of coffee you can buy online" in GQ.
