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KAVA96 Nr.17 roasted coffee beans, Guatemala (SHB)
SKU: 89032500
A pleasant chocolatey taste with pronounced sharpness and high acidity – from the very first sip you will discover a bold chocolate flavour with hints of spice and fruit.
Roasted in Lithuania.
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Description
Grinding recommendations:
1. Extra-fine grind: for Turkish coffee in a cezve (ibrik).
2. Fine grind: for espresso.
3. Medium grind: for AeroPress and pour-over/filter coffee.
4. Coarse grind: for French press.
We recommend these coffee beans for:
Grind the beans to suit the coffee maker you use:
extra-fine grind: for Turkish coffee in a cezve (ibrik);
fine grind: for espresso;
medium grind: for AeroPress, pour-over/filter coffee and brewing in the cup;
coarse grind: for French press.
Store in a cool, dry place.
| Brand | KAVA96°C |
|---|---|
| Reference | 89032500 |
| Coffee characteristics | Caffeinated |
| Coffee origin | Guatemala |
| Bean variety | Arabica |
| Bitterness | Light |
| Acidity | Bright |
| SCA score | 82.50 |
| Processing method | Washed (wet) |
| Flavour notes | Citrus, nutty |
Composition
Guatemala coffee beans – the acidity of this coffee is slightly above average. A pleasant chocolatey taste with pronounced sharpness and high acidity – from the very first sip you will discover a bold chocolate flavour with hints of spice and fruit. The drink is strong and full-bodied, with a long, smooth aftertaste.
Citrus, nutty, chocolatey. A pleasant chocolatey taste with pronounced sharpness and high acidity – from the very first sip you will discover a bold chocolate flavour with hints of spice and fruit.
Roasted Guatemala SHB 100% Arabica coffee beans
Wet processing helps preserve a clean taste, a delicate aroma and brighter flavour notes.
Around 98% of Guatemala's coffee grows in the shade of other trees – and this is essential, as the local landscape and climate do not allow coffee to be grown on open plantations as in Brazil. Coffee is thought to have been brought to Guatemala by monks in the mid-1700s – not for cultivation, but as an ornamental plant in the Jesuit monastery of the Compañía de Jesús. Much later, in the 1860s, coffee growing took off with the arrival of European immigrants, whom the Guatemalan government encouraged to establish plantations. Guatemala has eight coffee regions with ideal growing conditions, and most plantations lie at 1,600–2,000 metres above sea level. The hallmark of the local coffee is a rich aroma with subtle smoky notes, much loved by connoisseurs around the world. Guatemalan coffee is an excellent natural Arabica.
Despite their relatively small size, Guatemala's coffee regions each have their own unique characteristics, shaped above all by the bean varieties and the microclimate. The hard-to-pronounce HUEHUETENANGO region (pronounced "Way-way-ten-an-go") is perhaps the best known, home to the highest plantations in the country, reaching 2,000 metres.
Depending on your personal preferences, we recommend brewing Guatemalan coffee in a cezve, an espresso machine, a French press, a moka pot or a Chemex (an hourglass-shaped glass brewer with a filter).
Guatemala SHB – the acidity of this coffee is slightly above average. A pleasant chocolatey taste with pronounced sharpness and high acidity – from the very first sip you will discover a bold chocolate flavour with hints of spice and fruit. The drink is strong and full-bodied, with a long, smooth aftertaste.
Country of origin of the beans: Guatemala.
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