*Fresh Crop 2025
This is a beautiful coffee from the award winning farm La Bella. This is a farm that we had the opportunity to travel to in February of 2024 and got to meet the farmer, hang out with the staff and explore one of the prettiest farms we’ve ever been to in all of our travels. The farm is located way up in the mountains of the El Progresso Department of Guatemala (east of Guatemala City).
The farm is owned by Teodoro Engelhart who is an absolute coffee growing/ understanding genius. We have been super impressed with his mind for coffee and how he goes about getting some of the most delicious coffee imaginable off of his property. Staying on his farm for our short visit was a blissful retreat in many, many ways. From the rustic lodge like setting, to the crisp smell of citrus and flowers in the morning, to the mountain views visible as we crept our way around the farm in his truck, this was a farm visit to remember and a farm that we can commit to supporting. Staying at Teo’s farm was a bit of a reinvigorating moment for us to re-appreciate coffee at a deeper level than we knew possible.
Expect juicy stone fruits, a silky mouthfeel, and a honey/floral like note in this coffee.
Our favorite way to brew it is with a V60, cone or flat bottom brewer.
Process: Dry ferment, washed, patio & mechanical dry
Acidity: 6
Body: 5
Roast level: 2
Cupping notes: Peach, Orange Blossom, Sweet & Juicy
*Fresh Crop 2025
This is a beautiful coffee from the award winning farm La Bella. This is a farm that we had the opportunity to travel to in February of 2024 and got to meet the farmer, hang out with the staff and explore one of the prettiest farms we’ve ever been to in all of our travels. The farm is located way up in the mountains of the El Progresso Department of Guatemala (east of Guatemala City).
The farm is owned by Teodoro Engelhart who is an absolute coffee growing/ understanding genius. We have been super impressed with his mind for coffee and how he goes about getting some of the most delicious coffee imaginable off of his property. Staying on his farm for our short visit was a blissful retreat in many, many ways. From the rustic lodge like setting, to the crisp smell of citrus and flowers in the morning, to the mountain views visible as we crept our way around the farm in his truck, this was a farm visit to remember and a farm that we can commit to supporting. Staying at Teo’s farm was a bit of a reinvigorating moment for us to re-appreciate coffee at a deeper level than we knew possible.
Expect juicy stone fruits, a silky mouthfeel, and a honey/floral like note in this coffee.
Our favorite way to brew it is with a V60, cone or flat bottom brewer.
Process: Dry ferment, washed, patio & mechanical dry
Acidity: 6
Body: 5
Roast level: 2
Cupping notes: Peach, Orange Blossom, Sweet & Juicy
