Guatemalan Monterrico
Toasted to a deep caramelization that draws out naturally sweet dark chocolate tones.
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Monterrico (named after the volcanic black sand beaches of Guatemala's Pacific coast)
Roast: Dark
Origin: Huehuetenango, Guatemala
Co-op / Association: ASOBAGRI Association
Altitude: 5900 ft (1800 m)
Tasting Notes: bold & complex | dark chocolate | red berries & caramel
Our Monterrico Dark roast has been toasted to deep caramelization, allowing the oils to migrate, and expanding the bean to release its naturally sweet, dark chocolate tones.
Origin Story
Huehuetenango is located in northwest Guatemala, at the foot of the Cuchumatanes mountain range, the highest non-volcanic mountain range in Central America. The high elevations (eclipsing 6,000 feet above sea level) ensure that the coffee beans ripen slowly, resulting in a denser and harder bean which is imperative for creating a robust dark roast. Coffee was introduced to Guatemala in the 1700’s and has not only become part of daily life for Huehuetenango natives, it is sometimes given as a gift for special occasions. Today coffee production in Huehuetenango (through ASOBAGRI) is providing social benefits such as full-ride university scholarships for young adults, many of whom return to become coffee farmers. Aside from better and environmentally-sustainable production methods, this investment pays off by preventing migration to other countries due to lack of opportunities.