This single farmer lot from the esteemed coffee growing region of Huehuetenango in Guatemala is in one word, delightful. It’s what we would call an elevated easy sipper with refined fruit and floral notes but also a super accessible pleasing sweetness. We wrote things like *yum!* and *super nice!* on our cupping forms and tasted strawberry rhubarb, apricot, lychee, vanilla bergamot, and watermelon. Definitely a must try! This coffee was grown by Otilio López on his farm-Finca Salay. A Caturra lot, this coffee was fermented for 48 hours and then patio-dried for roughly a week. Caturra is a naturally occurring dwarf mutation of the coveted Bourbon variety and is known for producing a sweet, fruit-forward and balanced cup of coffee.