Gwatemala Cuevitas

Renardo Ovalle’s agronomy background really comes through in the cup—this anaerobic lot is clean, complex, and nothing like the muddled naturals I’ve tried. I brewed it as a pour-over and the sweetness kept evolving as it cooled, which was a pleasant surprise. Definitely a farm I’ll be watching.

The anaerobic process really shines here—smooth, with a depth I haven’t found in other single-origin bags lately. Knowing a trained agronomist is behind the farm makes every cup feel a little more intentional. I’ve already reordered.

The third-generation farmer’s agronomy background really shows—this anaerobic process brings out a funky, fruit-forward brightness that I’ve never tasted in a morning cup before. I brewed it as a pour-over and the sweetness lingered way past the last sip.