Block A

Let’s talk about Block A.

This is our Guatemalan Roast - it’s the primary roast of Tower Roasters. When I first roasted this coffee years ago (in a much smaller roasting machine), the flavor is what caught me. It’s a very simple roast with many complex flavors.

We start with the beans - this is pinnacle to any roast. If you do not start with great beans, you will not get great coffee. Grown at an elevation of approximately 5,550 feet, multiple varieties of coffees are used, among them bourbon, catuai and caturra. Beans are typically harvested from September to December.

Our Guatemalan beans are then sorted for density, then washed to remove their fruit. The seeds are then dried in the sun. This process results in a cleaner, more crisp taste vs naturally processed coffee. This process provides a more stable cup of coffee.

We start with the beans - this is pinnacle to any roast. If you do not start with great beans, you will not get great coffee. Grown at an elevation of approximately 5,550 feet, multiple varieties of coffees are used, among them bourbon, catuai and caturra. Beans are typically harvested from September to December. Our Guatemalan beans are then sorted for density, then washed to remove their fruit. The seeds are then dried in the sun. This process results in a cleaner, more crisp taste vs naturally processed coffee. This process provides a more stable cup of coffee.

These beans are typically roasted to City (Medium - more on this later) but again, all of our coffees are roasted to order. This bean can be used for pour overs, drip or french press coffees. The best part about the first cup is anticipating the second.