This seasonal espresso is produced by members of the A’xola Cooperative in the Petatán region of Huehuetenango, Guatemala, at altitudes between 1200 and 1900 meters. The coffee is a blend of Bourbon, Caturra, Catuaí, Pache, Typica, and Catimor varieties, processed using the washed method and sun-dried on patios. It features a creamy body with flavor notes of milk chocolate and hazelnut. This coffee is suitable for various brewing methods, including espresso machines, mocha pots, Aeropress, and cafetière.
Tereza and Jon founded Curve Coffee Roasters in early 2016 in Margate, Kent, after meeting while working at a small London roastery. Jon first encountered specialty coffee while working at a high end equipment store in Sweden and went on to become a head roaster. Tereza's focus lies in responsible sourcing, ethical marketing, and sustainability across the supply chain. The roastery started at the back of a Margate cafe and has grown to a team of 15 with a customer base extending across Kent, London, and beyond. Sourcing runs on direct partnerships, including with El Zapoteco Cafe in the Sierra Juarez of Oaxaca, Mexico, and the Colombian exporter Siruma. The preference is for showcasing individual coffee profiles rather than blending.
