This coffee is sourced from the Chuaquenun community in Joyabaj, Quiché, Guatemala, at an altitude between 1,300 and 2,000 meters. It is an organic-certified coffee produced by 1,550 smallholder farmers and processed using the honey method, where cherries are depulped and sun-dried on raised screens. The flavor profile features notes of cherry, dark chocolate, and a warm finish of nutmeg.
Anchorhead was founded in 2013 by Jake Paulson and Mike Steiner, who started roasting in Steiner's garage in Seattle with no prior coffee industry experience. The company originally launched as the city's first bottled cold brew operation before opening its first café in 2016, and it won America's Best Espresso at Coffeefest Portland in 2015. Roasting now takes place at a central facility in Duvall, Washington, supplying four retail coffee bars across the Seattle metro area. Their flagship espresso blend combines 70% natural Ethiopia Guji with 30% washed Brazil, and the Narwhal Blend pairs Guatemalan and Sumatran coffees grown between 1,000 and 2,200 metres elevation. All orders are roasted fresh and hand packed by the team.
