Guatemala Dulcierra

€14,90 EUR

Size 250g

Grind Size Whole Bean Espresso French Press Moka Pot Aeropress V60

PRODUCER VARIOUS PRODUCERS

REGION HUEHUETENANGO

ALTITUDE 1 700 M

PROCESS FULLY WASHED

INTENSITY

SWEETNESS

ACIDITY

Washed Arabica from Huehuetenango (~1 700 m). Mild, delicate acidity with an intense body; flavours of cocoa, raisin and honey, with a toasty finish. Versatile across espresso, filter and immersion.

Unlock the Flavours of Dulcierra

Espresso

To highlight its cocoa depth and honeyed sweetness while keeping acidity delicate.

Dose: 18 g in → 36–40 g out
Grind: Fine
Time: 27–32 s
Temperature: 93 °C
Pressure: 9 bar

Results in a chocolatey, full-bodied espresso with raisin sweetness and a clean honey finish.

Filter

To showcase its sweet fragrance and balanced cocoa–raisin profile.

Dose: 18 g
Grind: Medium-fine
Water: 300 g (94 °C)
Ratio: 1 : 16
Total time: 2 min 45 s – 3 min

Results in a smooth, sweet cup with cocoa base, raisin and honey notes, and gentle acidity.

Immersion

To emphasize its intense body and toasted-bread warmth.

Coffee: 20 g
Grind: Medium-coarse
Water: 300 g (93 °C)
Steep: 4 min

Results in a rich, rounded cup with cocoa and honey sweetness and a toasted, comforting finish.

Guatemala Dulcierra comes from the highlands of Huehuetenango, one of Guatemala’s most celebrated coffee regions. Grown above 1,700 meters in fertile volcanic-clay soil, this fully washed coffee reflects both tradition and terroir at their best.

With a delicate acidity balanced by an intense body, Dulcierra offers a complex cup profile: cocoa richness, honeyed sweetness, and notes of toasted bread, all lifted by an enzymatic fragrance with chocolate undertones. Sun-dried on raised beds, every bean develops clarity and depth that translate into a vibrant, versatile cup.

A specialty coffee that combines refined sweetness, depth, and balance—perfect for those who enjoy elegance with intensity.

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