Aroma: Ripe red fruit, dried berries and warm cocoa.

Body: Rounded and syrupy, with a smooth, lingering finish.

Flavour: Red cherry and plum up front, followed by milk chocolate, dried fruit and a gentle nutty depth.

Sweetness: Rich and developed, reminiscent of brown sugar and berry preserve.

Acidity: Juicy and balanced, leaning toward ripe plum and red apple.

Natural. The coffee cherries are dried with the fruit intact, allowing their natural sugars and fruit character to develop around the seed. The result is a sweeter, fuller expression of Guatemalan coffee with plenty of fruit, while maintaining the chocolate-rich structure the origin is known for.

Region: Santa Rosa Oriente, Guatemala — a mountainous coffee-growing area in southern Guatemala.

Farm / Producer: Approximately 250 smallholder producers from the Santa Rosa region, with the coffee collectively processed through the El Boquerón mill.

Varieties: Villa Sarchi, Typica and Catuaí.

Process: Natural — ripe cherries are sorted and sun-dried whole on patios until reaching approximately 12% moisture.

Altitude: 1,200–1,400 metres above sea level.