This coffee has a distinct quality, one which is easily recognisable, but complex to describe. Chocolate? Yeah sure. Brown sugar? Maybe a little? Caramel? You could say so.

We love how balanced this coffee is. Its sweetness, acidity and body are in perfect proportion and it leaves a wonderful lingering finish on your palate.

FILTER ROAST: Expect more of the lighter sugar notes (e.g. honey, Demerara sugar) and light fruit to shine through in the filter roast, with a pleasant acidity.

ESPRESSO ROAST: This coffee is complemented really nicely by milk which brings out a lovely malted milk biscuit note.


PRODUCER: Acatenango cooperative
REGION: Acatenango
VARIETAL: Bourbon, Typica, Caturra, Catuai

ABOUT THIS COFFEE
If an alien landed on Earth and asked: “Hey buddy, what does coffee taste like”? You know what? We’d brew them a cup of Guatemala Acatenango. For us, this coffee has all the hallmark qualities of tasty coffee.

This coffee is a micro-lot produced by the Acatenango cooperative, located in, would you believe it, Acatenango. The cooperative was established in 1967 to improve the livelihoods of its members and now comprises of 351 producers, who are all dedicated to producing high-quality coffee. The growing region is sandwiched between some of Central Americas largest and most active volcanoes which is great for fertile soil, but not so great for eruptions.

The Acatenango cooperative has implemented various systems to ensure consistency and quality, not least of which is the way they dry the coffee beans. The process is carefully controlled using mechanical dryers called Guardiolas which limits fermentation and extends the shelf life of the beans. 

Coffees from Guatemala have a distinct quality. One which is easily recognisable, but difficult to describe. Chocolate? Yeah sure. Brown sugar? Maybe a little? Caramel? You could say so. However you describe the character, it’s definitely delicious. We love how balanced this coffee is. Its sweetness, acidity and body are in perfect proportion and it leaves a wonderful lingering finish on your palate. This coffee is complemented really nicely by milk which brings out a lovely malted milk biscuit note.

The Classic

We are a small, independent company based in Devon dedicated to the craft of roasting coffees of exceptional quality.

Roastworks Coffee Co.

The Curious

The Contemporary

Brazil Pe De Cedro Beans

Brazil Pe De Cedro

Colombia La Restitucion Beans

Colombia La Restitucion

Ethiopia Yirgacheffe Beans

Ethiopia Yirgacheffe

Ethiopia Guji Natural Beans

Ethiopia Guji Natural

Guatemala Huehuetenango Beans

Guatemala Huehuetenango

Kenya Kigutha Beans

Kenya Kigutha

Rwanda Nyamasheke Beans

Rwanda Nyamasheke

Sumatra Takengon Beans

Sumatra Takengon

Colombia Decaf Beans

Colombia Decaf

The Espresso Beans

The Espresso

The Truth Beans

The Truth

If you like Biscoff then you’re going to love this coffee. It’s got big Biscoff and cinnamon biscuit vibes, as well as some delicious brown sugar and amaretti notes. It’s super balanced and yummy. It works well with milk, but we found its character is best enjoyed black.

It’s very rare to source coffee from Ecuador, let alone to have two coffees at the same time in our three-tier range (our latest Curious coffee is also from Ecuador). Historically, production in the country has been almost non-existent, with oil, cocoa, shrimp and bananas taking precedence for export. The popularity of coffee production grew in the 1920s when the cocoa crop was hit with a disease that decimated a large percentage of it across the country. 

We source this coffee from Makicuna, an importer who is fairly new to the game, and specialise in sourcing small lots of coffee from Ecuador. The name Makicuna comes from a native Ecuadorian language called Kichwa, which means “the hand that gives”. Their focus is on sourcing high-quality coffee whilst offering full traceability. Makicuna are making big strides in changing perceptions of the quality of coffee being produced in Ecuador, and this coffee is a great example of that.

This coffee is grown by Nelson Salinas, a 65 year old legend who has worked on his family farm since the age of 13. Nelson is part of a farmer’s association called APECAEL which focuses on promoting organic methods of agriculture, equal pay for men and women and advocates for fair pay for their produce.

This coffee is very balanced and yummy and could easily be described as having a Biscoff or cinnamon biscuit note. We also picked up notes of brown sugar and amaretti. It works well with milk, but its character is best enjoyed black.

Roastworks Coffee Co.

0.0

Roastworks Coffee Co.

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Brazil Pe De Cedro

Brazil Pe De Cedro Beans

Colombia Decaf

Colombia Decaf Beans

Colombia La Restitucion

Colombia La Restitucion Beans

Ethiopia Guji Natural

Ethiopia Guji Natural Beans

Ethiopia Yirgacheffe

Ethiopia Yirgacheffe Beans

Guatemala Huehuetenango

Guatemala Huehuetenango Beans

Kenya Kigutha

Kenya Kigutha Beans

Rwanda Nyamasheke

Rwanda Nyamasheke Beans

Sumatra Takengon

Sumatra Takengon Beans

The Classic | Brazil Mio Estate

The Contemporary | Bolivia Los Rodriguez Java

The Curious | Timor-Leste Atsabe Wet Mill

The Espresso

The Espresso Beans

The Truth

The Truth Beans

Coffee archive

The Classic

The Classic / Ecuador Tres Leguas

The Contemporary

The Curious

New Coffee Review