Carbon Neutral High Scoring Speciality Coffee

This silky-smooth medium roast combines the rich flavours of milk chocolate and vanilla with a refreshing hint of fruity lime and crisp green apple acidity. Yum!

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Coffee Origins

The nuts and bolts
  • Roast Style

    Medium

  • Farm

    Lake Ayarza, Santa Rosa, Guatemala

  • Varietal(s)

    Bourbon, Catuai, Pache, Anacafe 14, San Ramon

  • Processing

    Washed

  • Altitude

    1400 – 2000 metres above sea level

  • Certificate

    Speciality

  • Score

    83

  • What does this all mean?

    Check out our Jargon Buster.

Facts

Tell me more.
  • Tastes Like

    This coffee is an all-round crowd pleaser; whether you like it black or with a splash of milk, you’re in for a treat. Enjoy the flavours of velvety milk chocolate and creamy vanilla, complemented by a zesty twist of fruity lime and crisp green apple. We’re drooling!

  • 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 making coffee too.

  • Behind the Scenes

    Sourced from Santa Rosa, Guatemala, the Ayarza region has stunning landscapes and the beautiful blue waters of Laguna de Ayarza and Laguna Azul. These lakes were created when two volcanoes collapsed, leaving behind huge craters that naturally filled with water over time.

    These cherries were cultivated in the smallholder farms surrounding these lakes. Francisco Nájera is one of many producers in the area. He grew up in the nearby town of El Naranjo and has been in the coffee industry for 15 years.

    Nájera has mastered coffee cultivation with various small plots, ensuring the best farming practices are followed to prevent disease and retain top quality. He also dedicates part of his time to developing a coffee tree nursery, which allows him to sell saplings to other farmers in the region.

    Olam Guatemala saw the amazing potential of coffee in this region thanks to the dedication of hardworking independent producers like Nájera, who set out to perfect the processing side of things. They began by renting a wet mill on an RFA-certified farm. They found the quality of washed coffee to be higher than expected and experimented further with natural and honey-processed beans.

  • What does the score mean?

    We only source and roast speciality coffee here at Two Chimps. Cupping is the snazzy process that decides if a coffee will become speciality. It determines the coffee’s score, and the coffee makes the cut as speciality if this score is 80 plus. If the score is below 80, it won’t get the ‘speciality’ title (it’ll be commodity instead). Professional Q Graders score each coffee on factors such as taste, aroma, mouthfeel and more.

    Take a look at our page all about coffee cupping for more information.

  • Roasting

    Here at Two Chimps, we hand roast your coffee with love, care and obsessive detail. We never over roast for the simple reason that we don’t need to. Every coffee we source is high quality and naturally sweet, and we use the roasting process to highlight these flavours. Commodity roasters, meanwhile, often overroast to mask the ‘off’ taste in their low-grade beans. The result? Bitter-tasting coffee you don’t enjoy drinking.

    So brew the coffee you deserve – naturally sweet, impeccably roasted coffee from Two Chimps!

  • Why buy speciality coffee from us?

    No matter how much or how often you purchase freshly roasted coffee from us, you are helping coffee farmers around the globe. Wow… bold claim.

    But one that’s absolutely true. Here at Two Chimps, we always pay between 30 and 150% more than the ‘going rate’ for our green coffee beans. This is considerably more than the Fairtrade minimum. Because we pay more, more gets back to the farmer and this, in turn, means the farmer can invest and improve year after year.

    What’s more, working with ethical coffee importers allows us to keep the supply chain as short as possible. This way, we can make sure a higher percentage of the payment makes it to the farm and its workers. Because coffee can be tasty, but it’s got to be kind.

  • 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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  • Rebecca Beardshaw(verified owner)

    Omg, this is the best coffee I have ever tasted. The toffee and honey tones are amazing. My first sip and I was in awe! My partner proceeded to try it ans he said it's the best coffee he's ever had (I agree!) I'm visiting my family soon and will be taking some for them to try. Everyone must know how great this coffee is! Love it love it love it.

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