Los Laureles

Square Mile always nail it when it comes to Guatemalan coffees. Their roasting style tends to lean more towards caramelization and crisp acidity over the tea-like qualities we see in many of the scandinavian roasters we work with.

When it comes to the classic Guatemalan profile of dark chocolate, brown sugar and crisp apple, the Square Mile approach fills the gaps and emphasizes the best that these coffees have to offer.

This one is produced by second generation farmer Luis Hernandez Lopez in San Antonio Huista, right up in the Guatemalan highlands in Huehuetenango. The team at Square Mile have purchased from different parts of Luis' farm over the years and like before, this is a selection from a dedicated area. After the coffee was picked and depupled, it underwent a 36 hour fermentation before being washed and placed on sunny patios to dry for 5 days. 

The resulting cup is uniquely creamy with notes of caramel and baked fruits. The finish is long but clean and sweet.

Producer  →  Luis Hernandez Lopez
Farm  →  Los Laureles
Location  → San Antonio Huista, Huehuetenango, Guatemala
Varieties → Bourbon, Caturra, Pache
Altitude  → 1,675-1,740 masl
Process  → Washed