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Found out my local roaster uses beans from a single farm in Guatemala that's been family run since the 1800s
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oscar_ellis20d ago
I've dealt with that exact same situation more times than I could count. If you want to preserve that smooth chocolaty character, try grinding the beans right before you brew and use water just off boil, around 200 degrees. That single farm in Guatemala is probably doing something right with their processing method, so don't mess with it too much at home.
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oliviat172mo ago
My husband picked up a bag from a local roaster last spring that was from a farm in Honduras that had been in the same family since 1872. The beans were so smooth and chocolaty, I still remember the taste. It made me wonder how many farms like that are out there, hidden away from the big coffee companies.
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