Generally speaking, Mama Margarita-Guatemala coffee is the finest (Strictly Hard Bean) of this very complex origin.  Interestingly enough, This coffee displays a rich acidity; often with floral, fruit, or spice nuance; medium to full body and complex.  However, Guatemala generally has struck by with the traditional botanical varieties of arabica bean.

 Lastly, Margarita means ‘Party” This ( non-alcoholic) coffee party is a brightly acidic roast with milk dark chocolate flavor and hints of citrus, caramel and honey.

 

Features:

• Varietals:   The farm grows Caturra, Sarchimor, Catimor, and Geisha varieties

• Altitude:    This farm is located at an altitude of 1640 meters

• Processing:   These green coffee beans are washed, dried on patios and raised beds

• Flavor notes:   This coffee has notes of molasses, dark milk chocolate, walnuts, butter, light citrus, caramel, brown sugar, honey and bright acidity

• Body:  This cup has a smooth body

Sustainability:

• This Guatemala farm is committed to preserving the surrounding natural forest and wildlife

• The  Santa Margarita farm houses an elementary school, church and health clinic

• The majority of the  Santa Margarita farm operators are women

Key points about serving:

 

Pour-over: 

Considered  to be the best method to showcase the delicate flavor profile of this coffee, medium roast and fine grind

 

French Press: 

Can bring out the ripe  body and sweetness of the beans, but be careful not to over-extract by steeping too long

 

Roast level: 

A medium roast is generally preferred to highlight the complex flavors of this coffee