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Perhaps it\u2019s ironic to say that there are sleeper coffees, but in this season of flashy fruity cups, limited-release microlots, and big-name arrivals, it\u2019s easy to overlook the quieter fresh-crop coffees that can be versatile and delicious while also being accessible\u2014both in terms of their cup quality and characteristics, as well as their price.<\/p>\n
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While conventional Guatemalan coffees might not stand out in animated 3-D on an offerings sheet, they are incredibly valuable coffees in the roaster, in the hopper, and in the cup. The diverse regional profiles of Guatemalan coffee lend themselves perfectly to single-origin applications: Huehuetenango\u2019s malic acidity and rich sweetness turns into a caramel apple when pulled as espresso, while Atitlan\u2019s cocoa and cinnamon fills a filter brew with warm aromatics, brightened by just a kind of sprightly citric acid.<\/p>\n
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For a roaster, these coffees are also the best of both worlds: They not only stand up on their own, they also blend beautifully. A clean, crisp washed Huehuetenango blended with a Natural Ethiopian creates a cup with structured layers of jammy fruit, browned sugars, and zesty acids. Or use the creamy chocolate and sweet nuttiness of Atitlan to tone down a wild and wooly Kenyan for an easy-drinking brew that still sparkles with personality.<\/p>\n
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Don\u2019t sleep on these coffees\u2014on their own or as part of a team, here are some of the fresh-crop Guatemalans that we just know will be wonderful to wake up to.<\/p>\n