Bag Size: 10.58 oz (300 g)

Roast: Light-Medium

Origin: Huehuetenango, Guatemala

Elevation: 1700 - 1900 MASL

Varietal: San Ramon, Bourbon, Caturra

Process: Washed

Roaster Tasting Notes: Orange, Almond Butter, Milk Chocolate

We Tasted: Nectarine, Brown Sugar, Candied Plums, Cranberry

All coffees are roasted to order and shipped direct from Coava.

Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!

Coava Coffee Roasters is a Portland, Oregon institution whose roasts have a way of consistently surprising us and changing our minds. Pronounced \ ko­vuh \ or "cove-ah".

Pour-Over Recipe

Using Kalita Wave Dripper

Ratio: 1:15 Coffee: 20g ground medium-fine (setting 4-5 on Ode Gen 1)

Water: 300g at 200°F

Total Brew Time: 2:45 - 3:00

Espresso Recipe

Dose: 19g

Yield: 28g

Extraction Time: 28 seconds

Ratio: 1:1.5

Pump Pressure: 9 bars Water: 200°F

Special Notes We recommend drinking our coffee within a 14 day window of being roasted and using filtered water.