One Village Coffee – Guatemala

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Jason Coffee
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One Village Coffee


Guatemala Chajul will be the first of many coffees we will try from One Village Coffee. This coffee did some really fun things in my mouth that I would like to share with you! The aroma and flavor were a really fun slice of my day to say the least. 

First I would like to highlight the unique packaging. It is simple and eye catching with really fun art that represents where it’s from and what it offers. Guatemala Chajul from One Valley Coffee is roasted extremely light, is organic and fair trade. It grown in the mountains of Northwest Guatemala at 5,500 feet above sea level by a group of 1,600 farmers. This coffee co-op helps to improve the quality of life of the farmers involved.

Guatemala Tasting

As soon as I started smelling this coffee I thought I would like it. It was light, wafting, and had a simple sweetness to it. Some specific aromas were cherry, caramel and nut.

The next part was my favorite, the slurp! From the moment this coffee hit my tongue It sprang off of it like Tigger! The acidity kept bouncing around on the sides of my tongue as the intense tart sweetness seemed to shoot out of the front of my mouth like a geyser. The most prominent flavor was tart cherries with a caramel sugar sweetness.

I would highly recommend this coffee to anyone that enjoys a light roast coffee with tons of pleasing acidity and sweetness.

One Village Coffee Guatemala Kajul

Aroma: light Cherry, caramel, nut
Notes: tart cherry, bright acidity, caramel sweetness.

Coffee Score

89 Points out of 100

Aroma: 8
Acidity: 9
Body: 6
Flavor: 8
Aftertaste: 8

Question of the Day:

Do you enjoy a light coffee with bright acidity?
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  1. Hai Van

    Hi Coffee Cups News and Fellows,

    Greetings from Vietnam.

    The article is interesting and fantastic. I would love to show you my coffee town and hope one day our Buon Ma Thuot coffee will appear on you site.

    We would love to share you all coffee town and adventure in Vietnam.

    Hai Van
    Grandeur Journeys, Vietnam

  2. KifuCoffeeRoaster

    I definitely enjoy a nice light roast. I find that every bean has an optimal roast level and the more I roast the more I’m coming to believe that that optimal roast level is usually (though not always!) toward the lighter end of the spectrum, particularly with Central American and African coffees. Generally speaking, I have better luck at a darker roast with South American and Indonesian coffees. Your cupping notes are very similar to a Huehuetenango I currently have. I’ve been really impressed with Guats this year!

  3. Peter

    Loose Caboose – actually light roasts, while having a less ‘bold’ flavor, typically contain more caffeine. I definitely agree with you, some mornings you just need something to slap you across the face and remind you how busy your day is going to be…which is why I usually select for a lighter roast, but a really strong brew – stronger than SCAA recommends, anyway.

  4. Loose Caboose

    Glad to hear this roast was worth the time. I’ve noticed that coffees with less fancy packaging have a lot to offer rather than the overly packaged brands that seem to shoot fireworks off in order to distract you from the blend — which usually has little subtlety at all. I am a fan of light roasts, which seem to allow a greater variety of hints and flavors, but some mornings you just need a train of caffeine that only deep, dark roast can offer. Nice site.

  5. Peter

    (sorry about that)

    Not so much these days. A lot of lighter roasts are easier on the palate. I can’t pick out fruity aromas or the subtle nuances of different regional soils if the roast is too dark.

    I think my favorite of all time is either Peruvian or Kenyan single origin. If the roast is light, or even verging towards medium, there are very distinct nuances.

    If the roast is too dark, you’ll miss out.

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