Sweet, creamy, and pleasantly fruity—that’s this Guatemala JUAN RODRIGUEZ from the Amsterdam roastery Friedhats. In the cup, milk chocolate, frangipane, and white peach come together, giving the coffee a rounded, smooth, and very drinkable character. The chocolate notes provide a sweet foundation, the French dessert frangipane evokes the almond cream found in pastries, and the white peach brightens the entire profile with a lighter fruitiness. Since this is a light roast, it’s best suited for drip brewing, where the coffee’s fruity character and dynamic acidity will truly shine.
The coffee comes from Guatemala, specifically the Huehuetenango region and the Aldea Xayomblaj area. The producer is Juan Rodriguez, and the lot is grown at an elevation of 1,700 to 1,800 meters above sea level—a condition that provides an excellent foundation for Guatemalan coffees, allowing for slower cherry ripening and more pronounced sweetness. The blend consists of Caturra, Bourbon, and Catimor varieties. Friedhats also credits the importer Primavera for this coffee, which has long focused on Guatemalan coffees and collaborating with smaller producers.
The beans were processed using the washed method. This method typically helps maintain clarity, balance, and a cleaner structure in the cup, which suits this profile well. The result is not a wild or strongly fermented pour-over, but rather a cup with a distinct profile and a tea-like body. This Guatemalan coffee comes across as elegant thanks to its fruity complexity and clean processing, yet it won’t intimidate the average coffee drinker thanks to its slightly chocolatey body.
- Elevation: 1,700–1,800 m above sea level