This coffee is a natural processed lot from the La Esperanza farm in the Huehuetenango region of Guatemala, grown at an altitude of 1600-1700 meters. The coffee is a blend of Caturra, Bourbon, Catuai, and Pache varieties. It is dried under shade nets for 12-15 days on a 3-tier drying structure to ensure consistency. The flavor profile features notes of tropical fruit, lime, and cola bottles.
Round Hill Roastery has been roasting in Radstock, a few miles south of Bath in Somerset, since 2012, when third wave specialty coffee was still in its early days in the UK. The focus from the start has been single farm and single estate coffees, sourcing the best seasonal harvests from independent growers and cooperatives and paying a premium for distinctive character. Roast profiles are designed to highlight the dynamic flavours naturally present in each coffee. Packaging is colour coded: blue bags for filter, pink for espresso. The roastery is open for tours where visitors can watch the roasting, taste the house blend, and learn about sourcing.
