March NerdRoast: Guatemala Jasmin

Hey coffee nerds,

First, I need to apologize for my late newsletter this month. Roasting and sending you what my friend calls “the best coffee in the world” (I say this with deep humility) has been my priority. I’ll get next month’s newsletter out on time – I promise.

This month, we’re featuring a Strictly Hard Bean (SHB) coffee from Guatemala, known as Jasmin - a name that hints at its delicate floral characteristics. Grown at high altitudes and processed with care, this coffee brings a bright, clean cup with layered complexity. We’ve roasted it to medium (405°F) to balance its acidity and sweetness while keeping the floral and fruit-forward notes intact.

I wanted to roast a Guatemala bean this month because a friend sent me some of his Guatemala last month. It was super good, so I wanted to do my version of it and share it with you.

The Origin

Guatemala is one of the most celebrated coffee-producing countries in the world, with high-elevation farms, mineral-rich volcanic soil, and a climate that supports slow bean development. This particular lot is grown at altitudes over 1350 MASL, ensuring dense, high-quality beans that develop complex flavors. The name "Jasmin" is inspired by the coffee’s delicate floral aromas, which shine through in both the dry fragrance and the brewed cup.

Processing Details

This is a fully washed coffee, meaning the cherries are de-pulped, fermented, washed, and then dried to remove all residual mucilage. This method enhances clarity in the final cup, allowing the natural brightness and floral characteristics to take center stage. Careful drying ensures a clean, crisp profile with no off flavors.

Tasting Notes

Guatemala Jasmin SHB delivers a vibrant mix of jasmine, citrus, and stone fruit notes, with a subtle honey sweetness rounding out the profile. It may sound crazy, but I even taste a bit of apple pie in this. The acidity is bright but refined, leading into a balanced, silky body. It’s the kind of coffee that keeps evolving as it cools, revealing different layers with each sip.

Roasting Notes

We’ve taken these beans to a medium roast (405°F) to preserve their lively acidity while bringing out the natural sweetness. A lighter roast would lean heavily into floral and citrus, while a darker roast would mute some of that complexity. This roast level provides a great balance, making it versatile for both filter and espresso preparations.

Final Thoughts

If you enjoy coffees with floral aromatics, crisp acidity, and a smooth, sweet finish, this Guatemalan lot should be a hit. It’s a refined, structured cup that’s approachable but still delivers enough complexity for those who like to geek out over their brews.

Would love to hear your thoughts - let me know what flavors stand out in your cup!

Thanks, Tony