Ceiba

Sometimes we feel like there aren’t enough single origin options for people who like medium/dark coffees. So we set out to find one that still exhibits the interesting flavors it’s origin is known for (in this case, legendary Huehuetenango, Guatemala) and shines when fully developed to a medium/dark roast level.

This coffee doesn’t need cream, and it certainly doesn’t taste burnt–but it is big enough to stand up to milk, and has tasting notes of dark chocolate, toasted caramel and the big, complex body that you dark coffee drinkers love.

NOTE: If you choose “French Press” grind, expect it to be finer than usual. French Presses are great, but because of science, they’re not hugely efficient at extracting ALL the goodness the coffee has to offer. We fix this by grinding it medium, instead of course like conventional wisdom says. The price is that a few more of the ultra fine coffee particles make it through the screen and create a flavorful, albeit slightly opaque cup. In other words, we choose flavor over aesthetics.    If you want to keep your cup looking cleaner, choose a pour over grind.