La Cumbre

OriginGuatemala

Roast levelLight

ProcessWashed

Summary

La Cumbre is a washed coffee from the Huehuetenango region of Guatemala, produced by Catalina Manuel Jose at 1700m altitude. The farm grows Caturra, Bourbon, and Pache varietals; this lot is Caturra. The coffee undergoes a 24-hour dry fermentation followed by washing and an 8-hour soak, then sun-dried for 6 days. It offers a crisp, elegant texture with notes of plum, green tea, milk chocolate, and white grape acidity.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerCatalina Manuel Jose

Altitude1700 m.a.s.l

VarietyCaturra

NotesGreen Tea, Plum, Grape, Milk Chocolate

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The roaster

The Barn

The Barn is a Berlin-headquartered specialty coffee roaster on a mission to roast the best coffees on the planet. They run cafes in Berlin, Munich, and Seoul. Their lineup spans filter, espresso, and decaf with a particular love for Ethiopian single origins — Genesis, their core Ethiopian coffee, delivers peach and chocolate. Seasonal releases like Kayon Mountain from Guji bring juicy, sugary, iced-tea brightness. Subscriptions send two new single origins monthly. Bundles sorted by flavor profile — sweet, funky, Ethiopian — make exploration easy. Named Roaster of the Year 2025, they're clearly doing something right.

AI-assisted description, based on roaster & cupping data.

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