This week’s release is a unique fruit forward expression of Guatemalan coffee! This naturally processed yellow catuai is produced by Anabella Meneses of Santa Felisa (Guatemala Cup of Excellence 2017 Winner) and is roasted by Bean & Bean in Queens, New York. I find this presentation to be unique because I often associate many Guatemalan coffees with a chocolate forward profile. This coffee instead is fruit forward bursting with tons of acidity and juicy notes! When hot I get a ton of yellow fruits like mango and pineapple with a sweet and milk chocolate finish. Once cooled, the tropical acidity becomes even more structured and a red fruit/raspberry starts to appear. I also have found this coffee to really open up 3+ weeks off roast. 

I opted for a coarser recipe to bring out all of the fruits and attempted to reduce the funkiness (although I know many of you like this!) in the brew. If you grind finer you’ll find this coffee has an even more yellow fruit tropical profile but you may taste more of the natural process. Feel free to adjust this recipe and push the coffee however you like! Tasting video for this coffee will be released later on.