INTRODUCING GUATEMALA CHERRY PIE — A COMMUNITY-BUILT CUP FROM THE HIGHLANDS OF QUICHÉ From the mountain communities of southern Quiché, Guatemala, comes a coffee that represents something far greater than what's in the cup. Grown by 1,550 smallholder farmers from the Chuaquenun community near Joyabaj, this honey processed lot comes from a region that has long been overlooked and is now finally getting the infrastructure, investment, and recognition it has always deserved. The cup opens with bright, ripe cherry that's sweet and immediately familiar. Graham cracker settles in through the body, warm and toasty, rounding out the fruit without crowding it. Cinnamon finishes things off with a gentle spiced warmth that hangs around long after the last sip. It's the kind of coffee that tastes exactly like its name. Comforting, nostalgic, and deeply satisfying. None of this would exist without FECCEG, a specialty exporter organization that built a brand new wet mill in the heart of Joyabaj city in 2021, giving these farmers centralized processing infrastructure for the very first time. Their work here goes well beyond coffee. Technical training, organic certification, entrepreneurship programs for women, and community nurseries to keep these farms thriving for generations to come. This is what it looks like when the right people show up for a community. Our coffees are never flavored. Every note you taste is the natural result of expert cultivation, thoughtful processing, and our precision roasting approach. COFFEE DETAILS AND BREW GUIDES Origin: Guatemala Region: Chuaquenun Community Producer: 1,550 Smallholder Farmers organized around the Joyabaj Wet Mill via FECCEG Processing: Honey Variety: Anacafé 14, Bourbon, Catimor, Caturra, Red Catuai, Yellow Catuai, Typica Elevation: 1,300–2,000 meters POUR OVER BREW GUIDE Brew Device: Origami with Cone Filter Coffee: 18g of medium coffee (3 on Fellow Ode V2 / 425 microns) Water: 300g at 205°F Steps: Rinse the filter with hot water and discard the rinse water. Add 18g of coffee to the brewer. 0:00 – Spiral pour 60g of water to bloom the coffee, then swirl the coffee bed. 0:30 – Center pour 80g of water to reach 140g. 1:00 – Center pour 80g to reach 220g. 1:30 – Spiral pour 80g to reach 300g. Goal Finish Time: 2:20–2:35 FELLOW AIDEN GUIDE Click Here For Fellow Aiden Brew Profile AUTOMATIC DRIP MACHINE GUIDE Recommended Ratios: 6 cups water | 58g ground coffee 10 cups water | 95g ground coffee Pro Tips: ✔ Use white flat-bottom filters whenever possible. ✔ Pre-rinse filters for the best taste. ✔ Coffee tasting sour? Grind finer to increase brew time. ✔ Coffee tasting bitter? Grind coarser to decrease brew time. FRENCH PRESS GUIDE Coffee: 30g of medium grind coffee Water: 500g at 205°F Steps: Steep for 4 minutes. Stir coffee and scoop off excess foam. Plunge ¾ of the way to the bottom. Pour coffee and enjoy. AEROPRESS GUIDE Coffee: 11g of medium-fine grind coffee Water: 200g at 205°F Steps: Steep for 2 minutes with piston inserted. Swirl coffee. Steep for 30 seconds with piston still inserted. Slowly plunge all coffee out.