[Origins] Guatemala/Sumatra

[Cooperatives] ASOBAGRI/KKGO

[Altitude] 1300-1650m

[Varietal] Bourbon, Catuai, Caturra, Typica

[Processing Method] Washed, wet-hulled

Low acid, full-bodied Sumatran with Guatemalan for slight tartness makes a very smooth espresso. Don't char it!