Coffee: Guatemalan SHB EP Atitlan
Region: San Pedro La Laguna
Processing Method: Wet Process, sun-dried.
Originating in the volcanic soil of the San Pedro Volcano along the Southwestern edge of Lake Atitlan, Conundrum Coffee’s Guatemalan bean goes through an additional round of hand sorting beyond the initial optical sorting. Known as the “European Process,” this assures that only the finest beans are selected.
During our cupping process, this bean instantly captivated our team. Not overly bright or overly nutty, the Guatemala is a complex slow-burn of a coffee. As it cools, more layers are revealed. Starting with a raspberry-like acidity verging on syrupy hibiscus tartness, it transitions to a smooth middle, before finishing with notes of cocoa dusted caramel.