A washed coffee from Huehuetenango, Guatemala, produced by Highland Co-Op and contributing farmers from the region. The blend features Bourbon and Caturra varieties grown at 1700-1900 meters altitude in limestone soils. Tasting notes include peach, nectar, and toffee finish. This is a community lot from multiple small producers including Antonio Martínez, Erick Perez, and Cruz Perez, supporting long-term sourcing relationships and fair compensation practices.
Cult Coffee Roasters started as a small Edinburgh neighbourhood spot in 2014 before adding its own roasting operation in 2020. The roastery, now based in Newbridge near Edinburgh, uses a 6kg Giesen to roast small batches on Mondays and Tuesdays each week, developing separate profiles optimized for espresso and filter brewing. The team takes a collaborative approach to dialling in each coffee, tasting together to find roast curves that highlight the work done at origin. Sourcing prioritizes seasonality, with the range evolving throughout the year to reflect what is freshest and most interesting from producing regions. Cult's ethos centers on inclusivity and knowledge sharing within Scotland's growing specialty coffee community.
