August 2025 Release: "Pablo's Natural"

Cupping Notes: Currant, Black Tea, Chocolate

Roast Profile: Light

Process: Anaerobic Natural

Varietal: Catuai

Altitude: 5,200 ft

Origin: Finca el Jardin, Fraijanes, Guatemala

August's coffee comes to us from our long-time partners at Finca El Jardin, Pablo and Eva Del Cid. Pablo is always experimenting and refining his coffee processing methods and this Natural Anaerobic Catuai is no exception. It was fermented for 8 days in a cool, airtight environment. This allows the coffee to develop deep character without over-fermentation.

We are picking up on notes of chocolate, currant, and black tea. One pour-over method that we've been experimenting with lately is the Samo Bloom. This method uses colder water (140 F -160 F) during the bloom phase and continues with a normal brew after letting the coffee degas. We recommend trying it with this Natural Anaerobic coffee as it brings out fruitier notes.