Guatemala Toffee Crunch

INTRODUCING GUATEMALA JABIRU – A CELEBRATION OF COMMUNITY & CRAFT

From the rugged highlands of Huehuetenango, Guatemala, comes a coffee rooted in collaboration and care. Sourced through our origin operations in Unión Cantinil, this lot represents the collective work of over 76 small producers, thoughtfully brought together through a local micro-warehouse model designed to support farmers directly and sustainably.

Each cup opens with the rich familiarity of baker’s chocolate, followed by smooth toffee sweetness that rounds out the body. A subtle lift of citrus brightens the finish, adding balance and clarity to an otherwise deeply comforting profile. The result is a cup that feels classic yet refined, structured, sweet, and quietly complex.

By operating micro-warehouses and buying stations directly within the community, this model reduces logistical barriers for farmers while preserving quality from harvest to export.

Guatemala Jabiru is a coffee built on intention, with honest flavors, thoughtful sourcing, and a profile that shines whether enjoyed black or with milk. It is dependable, balanced, and endlessly drinkable.

Our coffees are never flavored. Every note you taste is the natural result of expert cultivation, thoughtful processing, and our precision roasting approach.

 

Coffee Details and Brew Guides

Origin: Guatemala 

Region: Cantonal

Producer: Small Holder Farmers

Processing: Washed 

Variety: Bourbon

Elevation: 1500–1800 meters

POUR OVER BREW GUIDE

Brew Device: Origami with Cone Filter
Coffee: 18g of medium coffee (3 on Fellow Ode V2 / 425 microns)
Water: 300g at 205°F

Steps:

1. Rinse the filter with hot water and discard the rinse water.
2. Add 18g of coffee to the brewer.
3. 0:00 – Spiral pour 60g of water to bloom the coffee, then swirl the coffee bed.
4. 0:30 – Center pour 80g of water to reach 140g.
5. 1:00 – Center pour 80g to reach 220g.
6. 1:30 – Spiral pour 80g to reach 300g.
   Goal Finish Time: 2:05–2:15

FELLOW AIDEN GUIDE

Click Here For Fellow Aiden Brew Profile

AUTOMATIC DRIP MACHINE GUIDE

Recommended Ratios:
6 cups water | 58g ground coffee
10 cups water | 95g ground coffee

Pro Tips:
✔ Use white flat-bottom filters whenever possible.
✔ Pre-rinse filters for the best taste.
✔ Coffee tasting sour? Grind finer to increase brew time.
✔ Coffee tasting bitter? Grind coarser to decrease brew time.

FRENCH PRESS GUIDE

Coffee: 30g of medium grind coffee
Water: 500g at 205°F

Steps:

1. Steep for 4 minutes.
2. Stir coffee and scoop off excess foam.
3. Plunge ¾ of the way to the bottom.
4. Pour coffee and enjoy.

AEROPRESS GUIDE

Coffee: 11g of medium fine grind coffee
Water: 200g at 205°F

Steps:

1. Steep for 2 minutes with piston inserted.
2. Swirl coffee
3. Steep for 30 seconds with piston still inserted.
4. Slowly plunge all coffee out.