Guatemala Cielo Alto

LIGHT/MEDIUM ROAST - 12 OUNCE WHOLE BEAN Flavor notes of Sweet Molasses, Butter Pastry, and a Cocoa Finish

There’s a stillness before the first sip, as if the cup itself is holding its breath. Then Cielo Alto unfolds. Layered, structured, and alive with the quiet intensity of its mountainous origin. A masterpiece born of regenerative soil cultivation, generations of coffee wisdom, and a terroir found only in the cloud-covered mountain forests of Guatemala.

Here, streams and rivers carve through the highlands, carrying minerals born of dormant volcanoes that echo from long ago. Gentle rains blanket the forests in a rhythm as old as time, feeding the roots with a constant gift of pure mountain water. It is one of the most pristine coffee landscapes on earth, and you can taste its spirit in every cup.

Through the precision of our proprietary Culinary Roast™, Cielo Alto reveals its depth and grace. The first sip opens with the richness of sweet molasses, melting into the golden warmth of flaky butter pastry. A final thread of cocoa lingers, like the last bite of fine dark chocolate savored slowly.

Cielo Alto is coffee that speaks of land and people, of resilience and renewal. A testament to how beauty tastes when it is grown with care and precision.

Crafted using The Culinary Roast™ and sourced exclusively from 100% Regenerative Organic Certified farms, Cielo Alto is a unique cup of coffee that delivers flavor and body like nothing else.

Cielo Alto is 100% Regenerative Organic Certified, USDA Organic Certified, and Fair Trade Certified as well as Kosher.

Guatemala Cielo Alto, offered by Heirloom Coffee Roasters, represents a classic profile from a country renowned for its diverse microclimates and volcanic soil. Coffees from Guatemala are frequently celebrated for their balanced acidity and structured sweetness, often serving as a benchmark for high-quality Central American production. This specific lot highlights a comforting, dessert-like character, featuring distinct notes of sweet molasses, butter pastry, and cocoa.

When evaluating such profiles, enthusiasts often look to the flavor wheel to categorize these rich, sugar-browning sensations. While the specific sensory experience of any coffee is influenced by its unique processing and terroir, the combination of cocoa and pastry notes suggests a cup that prioritizes depth and body. This selection serves as an excellent example of how traditional roasting techniques can emphasize the inherent sweetness found in well-cultivated Guatemalan beans, providing a reliable and indulgent experience for those who prefer a more grounded, savory-sweet cup.