CARBON NEUTRAL HIGH SCORING SPECIALITY COFFEE

Crafted with daytimes in mind, this coffee is chocolatey and smooth with a subtle apple and cherry acidity. Try a 125g sample in the grind of your choice today.

Freshly roasted with fast delivery.

£5.75

We’ve offset the carbon for your coffee, including delivery to your door.

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What an interesting name!
  • Tastes Like

    If you prefer your coffee Americano style or in a frothy latte, this coffee tastes amazing every time! It starts with a velvety texture of milk chocolate and a hint of sweet vanilla, balanced by the fruity acidity of lime and green apple. Someone put the kettle on already!

  • How to Brew

    While this coffee tastes awesome in every device, our favourites are an espresso machine, Aeropress & moka pot.

    Check out our brew guides for caking coffee too.

  • Behind the Scenes

    These beans were cultivated by smallholder farms around Laguna de Ayarza and Laguna Azul, two beautiful lakes located in Santa Rosa, Guatemala. These lakes were formed after two volcanic eruptions occurred 4,000 years apart, creating large craters. This geological activity took place over 20,000 years ago, and the two lakes have now merged into one large body of water known as Laguna de Ayarza.

    While the eruptions would have devastated the Indigenous communities and wildlife at the time, they ultimately created volcanic-rich soil ideal for coffee cultivation. Additionally, the high altitude allows Arabica coffee cherries to ripen slowly, infusing the beans with unique flavours.

    More than 1,000 farmers own plots of land in this region, with some having worked their land for generations. Francisco Nájera has been involved in the coffee industry for 15 years and has mastered the best techniques and harvesting processes by experimenting with small plots. In addition to his success, he sells saplings to other farmers in the area, improving the overall quality of coffee plants in the region.

    Thanks to producers like Nájera, who have been working tirelessly to improve the quality of coffee produced in the Ayarza region, Olam Guatemala saw the fantastic potential to improve coffee further.  They started their mission by renting a wet mill on an RFA-certified farm, where they experimented with different processing methods. This has allowed them to get the most from every harvest, ensuring the best qualities and flavours.

  • What Does the Score Mean?

    The process of ‘cupping’ is used to give a coffee its quality score. We only source and roast speciality coffee, and for a coffee to be given this title, it must first receive a score of 80 or above. If it doesn’t get the score, it doesn’t get the name. We have a page all about coffee cupping if you want to find out more.

  • Roasting

    During the coffee roasting process, we never ‘over roast’ our coffee. Roasting is the time for us to show off the natural flavours and aromas in our coffees. If we were to roast a coffee too dark, these flavours and aromas would be lost and would be replaced with bitter and burnt tastes.  We won’t ever need to hide any of the flavours from our coffees as they are all of such high quality to start with. As a result of this, all our coffees have a natural sweetness, ready and waiting to be enjoyed.

    All our coffees are very different from one another. Some have a more intense flavour, such as a toffee sweetness, while others have lighter, fruity flavours. Coffee farmers and workers do an incredible job of always producing a great product. As a way of saying thank you, we will roast their coffee to its full potential.

  • The Nuts and Bolts

    Roast Style: Medium

    Location: Lake Ayarza, Santa Rosa

    Varietal(s): Bourbon, Catuai, Pache, Anacafe 14, San Ramon

    Processing: Washed

    Altitude: 1400-2000 metres above sea level

    Country: Guatemala

    Certification: Speciality

    Score:83

    What does this all mean? Check out our Jargon Buster.

  • Why buy speciality coffee from us?

    By purchasing coffee from us, you’ll be helping coffee farmers and their workers around the globe. We ensure that we pay between 30 and 150% more than the ‘going rate’ for our green beans. This gives the coffee farmers additional funds to invest in better living conditions and an even better harvest next year.

    We aim to keep the supply chain as short as possible. This, in turn, means that more of what we pay makes it back to the coffee farmers and their farms.

    Keep it up you awesome bunch.

  • Where does the name come from?

    How do I make it stop – while you figure it out, put the kettle on!

     

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