Alma Washed

This round cup opens with aromas of black tea and raspberry compote. Notes of candied hazelnut, mango, and blood orange are accompanied by chocolate mousse sweetness and orange zest acidity. Cocoa and eucalyptus linger in the aftertaste.

Details

Producer: Onyx Coffee Farm: Various Smallholders Region: Huehuetenango and Neuvo Oriente Altitude: 1,500-1,800 masl Varietal: Bourbon, Caturra Process: Washed Roast: Light Notes: Mango, Chocolate Mousse, Blood Orange

The Story

Alma ("soul") is a regional blend of coffees from small producers in Huehuetenango and Nuevo Oriente. Guatemala-based Onyx Coffee selects lots for Alma with the goal of producing a consistent, clean, and lightly fruity coffee.

High-quality Bourbon and Caturra harvests are depulped, washed, and fermented for 24 hours before drying on concrete patios for 9 days.

Smokeless Stove Program

Onyx donates $0.05 per pound of Alma sold to Habitat for Humanity Guatemala to support their Smokeless Stove Program. These clean stoves impact remote families for decades by increasing indoor air quality, improving wood-fuel efficiency, and decreasing cooking time.

Produced by Onyx Coffee and roasted by PT's Coffee Roasting, the Alma Washed represents a classic expression of Guatemalan coffee. Sourced from the regions of Huehuetenango and Neuvo Oriente, this lot utilizes the Bourbon varietal, a plant historically celebrated for its balanced sweetness and complex cup profile. The coffee undergoes a washed process, a technique often employed to highlight the inherent clarity and acidity of the bean.

In the cup, this selection presents a distinct profile of mango, chocolate mousse, and blood orange. While individual experiences may vary, those exploring these specific notes can reference the flavor wheel to better identify the nuances of citrus and cocoa. Grown at elevations between 1500 and 1800 masl, this coffee showcases the meticulous cultivation standards maintained by the producers in these renowned growing regions. It serves as a refined example of how traditional processing methods can elevate the character of high-altitude Bourbon harvests.