Pacaya Volcanic SHB

Pacaya Volcanic SHB

Firm-bodied Pacaya volcanic SHB with roasted walnut, dark-chocolate, and caramel layering — very low acidity and a long smooth finish.

NuttyChocolateySweet
VarietyBourbon
ProcessingWashed
RoastMedium
Elevation1500 m
SCA Score84
EstateSanta Rosa
OriginGuatemala

Flavor Description

This bean from the Pacaya active volcano surroundings has a very firm body. Under medium roasting: roasted walnut, dark chocolate, and caramel layering; extremely low acidity, smooth mouthfeel, and a long finish.

Brewing Notes

  • Pour-over: Recommended water temperature 88–89°C, medium grind. Its excellent sweetness balance easily produces the rich mouthfeel most people love.
  • Pairing: Its low acidity and richness also make it excellent as an everyday office coffee or with fresh milk.

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