Notes from the curator

This is a very dense Guatemalan coffee, so to develop the coffee I use very high energy to ensure the flavors result in every cup. Despite this coffee being roasted light, it is completely fully developed, which ensures each brew is sweet, complex, and full of unique notes. I brew this coffee using a pourover method. I suggest a 1:16 ratio using 25 grams coffee ground about as fine as table salt to 400 grams water at 205 degrees fahrenheit with 3 minutes brew time.