Whole-bean specialty coffee from Guatemala , roasted by Trigger roasting brand. Dark roast, perfect for espresso machines and moka pots The brew resembles the flavour of plums in chocolate.
Origin: Guatemala
Region: Atitlan
Processing: Anaerobic Natural
Farm: Pampojila
Varietal: Caturra
Altitude: 1480-1800 m a. s. l.
Cupping score: 88 / 100 points
ABOUT THE COFFEE
Alex Herrera produces this coffee on the Pampojilá farm in the Atitlán region, at an altitude of 1,480–1,800 m a.s.l., where the climate around the volcano and the lake supports slower fruit maturation and the development of a complex flavor profile. Meissa is the name he gives to the lots from this farm, highlighting his consistent work on quality and careful selection of raw material. The processing method is anaerobic natural with drying using the “sleeping bag” technique, resulting in more controlled fermentation and a cleaner, distinctly fruity character.
ROASTER’S OPINION
Sweet and pleasant. Coffee and dessert in one.
RECIPE
Dose: 16 g, Yield: 42 g, Time: 30 seconds.
| Manufacturer: | TRIGGER |
|---|---|
| Acidity: | Medium |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | High |
| Brewing type: | espresso machine, moka pot, pressure maker |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Guatemala |
| Coffee bean origin: | Guatemala |
| Coffee scoring: | 88 |
| Country of roasting: | Poland |
| Farm: | Pampojila |
| Flavour notes: | chocolate, red fruits |
| Growing location: | 1480-1800 |
| Growing region: | Atitlan |
| Roast level: | Medium |
| Specialty: | Yes |
| Sweetness: | High |
| Variety: | Caturra |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Anaerobic natural |
| Tasting notes: | wiśnie w czekoladzie |
| Product type: | Coffee |
| Index: | 2101032247 |
Whole-bean specialty coffee from Guatemala , roasted by Trigger roasting brand. Dark roast, perfect for espresso machines and moka pots The brew resembles the flavour of plums in chocolate.
Origin: Guatemala
Region: Atitlan
Processing: Anaerobic Natural
Farm: Pampojila
Varietal: Caturra
Altitude: 1480-1800 m a. s. l.
Cupping score: 88 / 100 points
ABOUT THE COFFEE
Alex Herrera produces this coffee on the Pampojilá farm in the Atitlán region, at an altitude of 1,480–1,800 m a.s.l., where the climate around the volcano and the lake supports slower fruit maturation and the development of a complex flavor profile. Meissa is the name he gives to the lots from this farm, highlighting his consistent work on quality and careful selection of raw material. The processing method is anaerobic natural with drying using the “sleeping bag” technique, resulting in more controlled fermentation and a cleaner, distinctly fruity character.
ROASTER’S OPINION
Sweet and pleasant. Coffee and dessert in one.
RECIPE
Dose: 16 g, Yield: 42 g, Time: 30 seconds.
| Manufacturer: | TRIGGER |
|---|---|
| Acidity: | Medium |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | High |
| Brewing type: | espresso machine, moka pot, pressure maker |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Guatemala |
| Coffee bean origin: | Guatemala |
| Coffee scoring: | 88 |
| Country of roasting: | Poland |
| Farm: | Pampojila |
| Flavour notes: | chocolate, red fruits |
| Growing location: | 1480-1800 |
| Growing region: | Atitlan |
| Roast level: | Medium |
| Specialty: | Yes |
| Sweetness: | High |
| Variety: | Caturra |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Anaerobic natural |
| Tasting notes: | wiśnie w czekoladzie |
| Product type: | Coffee |
| Index: | 2101032247 |