Your last two coffees displayed the intense sweetness that is a distinct mark of anaerobic processing. Today, for coffee number 17, we are leaving Costa Rica for a taste of classic washed processing from Guatemala.

We were recently introduced to La Cumbre by our export partner in Guatemala, Nadine Rasch of Primavera Coffee. La Cumbre was a standout when cupping a range of coffees from Guatemala and we are excited by the chance to support producer Catalina Jose in new sustainability projects in the next year.

Catalina inherited this parcel of land from her father, who inspired her to continue farming in the beautiful region of Huehuetenango. La Cumbre - the summit - is one of the highest points in the area that surrounds the town of San Antonio Huista.

The rich, verdant landscape offers fantastic terroir for coffee. This coffee is the result of a great deal of effort by Catalina and her family. The steep landscape means that sacks of cherries are moved by horse from the farm to the road, and then loaded into a truck which brings them to the mill.

Our chosen lot is a combination of Caturra and Bourbon cherries that underwent fully washed processing. La Cumbre offers a smooth, refined profile that is a superb example of the Huehue terroir: we cannot wait for you to taste this brand new addition to our portfolio! On the palate, the texture is smooth and a touch buttery. Notes of milk chocolate and berry are balanced by the gentle acidity of white grapes.