This coffee is a single-origin offering from Finca La Esperanza, located in the Hoja Blanca village of Cuilco, Huehuetenango, Guatemala. Grown at an altitude of 1750-1850 meters, this coffee consists of Bourbon and Caturra varieties. It is a washed process coffee, fermented in concrete tanks for 24 to 36 hours and dried on cement patios. The roast is developed to a medium level, resulting in a flavor profile featuring notes of pomelo and sweet maple wood.
Wasatch Roasting Company was founded in 2016 by Darren and Tonya Blackford after a trip to Costa Rica sparked their fascination with small scale coffee roasting. What started with a tabletop roaster has grown into an in house roasting operation in downtown Ogden, Utah, where the Blackfords roast specialty grade beans in small batches. The company sources from producers and importers who prioritize sustainable practices and fair compensation. Wasatch also doubles as a community gathering space, featuring rotating gallery exhibitions and work by local artists and artisans throughout the shop.
