This coffee is produced in the San Pedro Necta area of the Huehuetenango region in Guatemala by a local association of producers. Grown at an altitude of 1,800 meters, it consists of a blend of Bourbon, Typica, Caturra, and Catuai varieties. The cherries are hand-harvested, fermented for 12 hours, and dried on patios for 8 to 10 days before processing. This washed coffee features flavor notes of pear, milk chocolate, and macadamia nut.
Established in 2011 in Ålesund, JACU is named after a bird known for selecting only the best coffee berries, a philosophy that guides their sourcing of high-quality, traceable beans.
