Experience the rich, indulgent texture of chocolate mousse in this coffee from Guatemala's Finca Liquidambar. Notes of sweet caramel and almond perfectly complement a refreshing stone-fruit acidity, evoking memories of juicy plums. 

This coffee is a dive into sourcing directly from a town and region in Guatemala that is less represented in the specialty coffee world, Olopa, Chiquimula. We wanted a well balanced cup and a flavor profile that is crowd-pleasing and this coffee delivers. 

These coffee cherries were carefully hand harvested in the early morning and then transported to the Wet Mill, where they were washed with pure natural spring water. They were then placed in sacks to begin the Anaerobic process. On the third day, the cherries were de-pulped, while keeping the mucilage intact, and put into sacks. They were then driven two hours to the capital of Chiquimula to start the natural drying process. After reaching the ideal moisture level of 11%, the parchment was once again stored in sacks and taken to the warehouse for the final "reposo" stage, which truly brings out the full depth of its natural flavors.