Marsellesa

Back by popular demand. Sweet and juicy with notes of panela, almond and orange, and a full, round body.

Marsellesa grows at 6,000 feet in the Guatemalan mountains on Roberto's ecological farm. At that height the cherries ripen slowly, which builds dense beans full of flavor and natural sugar. We roast this coffee to a medium level to highlight its natural sweetness and notes of panela, almond and orange.

Marta’s brewing recommendation: “I use 70 grams of Marsellesa, ground medium-coarse (setting 10.5 on my OXO conical burr grinder), to 1.25 liters of water for a full pot in my Moccamaster. For me, it’s perfect.” Start with 56 grams per liter—about a 1:18 coffee-to-water ratio—and adjust to your taste.

Need a grinder? See the OXO grinder I use on Amazon.