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Grown on the slopes of Acatenango volcano in Guatemala and taken deep into a dark roast. Bittersweet dark chocolate and ripe plum are the headliners, with brown sugar rounding out the finish. Full-bodied and direct — built for espresso and French press.
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A dark roast that extracts fast — keep temperatures lower and grind coarser than you normally would to avoid bitterness.
Built for this — the dark chocolate and brown sugar concentrate into a rich, syrupy shot.
Best for: Rich, syrupy shots
A slightly longer ratio (1:2.5) opens up the plum note that gets buried in shorter pulls.
2 reviews
Demo C.
Portland, OR
SaborCup turned my mornings into something I look forward to. The coffee is consistently fresh, complex, and beautifully balanced — a small luxury for every single day.
Jaden A.
Fort Collins, MA
Started with First Pour and now I look forward to my Saturday brew. The honey-processed Acatenango is unreal.