guatemala coffee
Guatemala El Boqueron Natural- 250g
by quists coffee · melbourne, australia
you'll taste stone fruit before tropical fruit. this is guatemala el boqueron natural- 250g, a natural guatemala from quists coffee.
the bean
- origin
- guatemala
- process
- natural
- status
- in stock
common questions
What does Guatemala El Boqueron Natural- 250g taste like?
it leads with stone fruit, tropical fruit, and raisin, then moves into caramel, milk chocolate, dark chocolate, and cocoa. the natural process gives it a sweeter, fuller character than a washed guatemalan would typically have.
How is Guatemala El Boqueron Natural- 250g grown and processed?
the coffee comes from guatemala and is processed using the natural method, meaning the coffee cherries are dried whole before the fruit is removed. this extended contact between the bean and the fruit skin contributes to the pronounced sweetness and fruity complexity in the cup.
How should I brew Guatemala El Boqueron Natural- 250g?
brewing methods that suit fuller-bodied, naturally processed coffees, such as french press or pour-over, will serve this coffee well. keep water temperature around 90-93°c and grind fresh to balance the fruit-forward top notes against the darker chocolate and cocoa base.
about quists coffee
melbourne's coffee scene doesn't mess around. you'll find serious roasters tucked into laneways, third-wave pioneers who've been pulling shots since before it was trendy, and enough espresso expertise to fuel half the southern hemisphere. but even in this crowded field, quists coffee on little collins street has carved out something special. the regulars here aren't just passing through on their way to somewhere else. they know what they want, and more importantly, they know this place delivers it consistently. you can feel that confidence when you walk in, the kind that comes from a roaster who's figured out their approach and stuck with it. little collins street gets busy, but quists manages to hold its ground without getting swept up in the rush. they're focused on the beans, the roasting, the fundamentals that matter when you're trying to do coffee right. no shortcuts, no gimmicks. come tuesday morning for your flat white.
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