Custom Grinds

Coarse
Texture
Chunky sea salt.
Brew Method
French Press and Cold Brew Systems. This setting minimizes sediment passing through mesh metal filters.
Percolator
Texture
Coarse, gritty salt.
Brew Method
Stovetop or Electric Percolators. The grounds must be large enough so they do not fall through the holes of the internal metal basket.
Filter (or Regular)
Texture
Coarse sand.
Brew Method
Pour-Over Brewers (like Chemex)
Drip (or Auto-Drip)
Texture
Standard beach sand.
Brew Method
Standard Drip Coffee Makers using standard flat-bottom filters. And K Cups
Fine
Texture
Table salt.
Brew Method
Aeropress (short steep recipes), or Cone-Filter Drip Brewers (such as a Hario V60 or home drip coffee makers using a pointed cone basket).
Espresso
Texture
Refined table salt or fine sand.
Brew Method
Commercial Espresso Machines and Moka Pots (Stovetop Espresso).
Turkish
Texture
Soft, powdered flour or powdered sugar.
Brew Method
Turkish Coffee (Ibrik or Cezve).
Note: This is the absolute finest setting on the machine.
This Lake Atitlán, Guatemala single-origin coffee is a vibrant, organic, shade-grown masterpiece that connects your customers directly to the volcanic shores of Mayan highlands.

​Flavor and Aroma Profile

  • Bright Acidity: Offers a zesty, citrus-forward sparkle like tangerine or orange.
  • Deep Notes: Balanced by rich cocoa, brown sugar, and subtle nutty undertones.
  • Body and Aroma: Features a rich, full body with intense aromatics and delicate floral or wine-like hints.

Growing and Sourcing Story​

  • Origin: Cultivated in rich volcanic soil around Lake Atitlán by smallholder farmers and indigenous communities.
  • Varieties: A classic blend of Arabica Bourbon (known for smooth sweetness) and Caturra (known for bright, fruity depth).
  • Sustainable Practices: Organically nourished with natural matter and shade-grown under a native tree canopy.
  • Direct Trade: Sourced through transparent, direct relationships that support local growers and bring true farm-to-cup traceability straight to your coffee shop.
Full City Roast
Smooth and chocolaty
This roast is halfway between medium and dark, and the closest to a one-size-fits-all roast in the world of coffee. It is decidedly less acidic than a medium roast, with flavor that comes from caramelizing sugar in the bean. You might call that flavor caramely or chocolaty, or just good.
Full City is what we use in our espresso drinks and for our 20 hour Cold Brew….
Dark Roast
Dark and hearty
This is the original dark roast. In the evolution of coffee roasting, there was a day when coffee was simply roasted. Then the descriptions became binary--Light or Dark. As time passed, terms evolved into more precise and more ornate vocabulary like Light Cinnamon or White Coffee.
Our dark roasts hearkens back to the old days of simple hearty coffee. It splits the difference between a Full City and an Espresso roast. If you like coffee with names like 'Vienna,' 'Full City Plus,' or 'Light French,' then this is the coffee for you.
House Blend
A Great Cup of Joe
A post blend combination of Full City and Dark Roasted beans.
The Full City Roast: Preserves the distinct regional volcanic character of Lake Atitlán, offering nuanced sweetness and a gentle touch of fruit or floral complexity.
The Dark Roast: Anchors the blend with heavy body, bittersweet cocoa notes, and a complete absence of sharp brightness
It's what Above Grounds Coffee serves as it's Brewed Coffee Hot or Iced
Espresso Roast
Dark and Strong
This is the hardest coffee to roast. While the coffee is still dark brown, we lower the heat and finish the roast at a low temperature. Then we end the roasting process, but deliberately do not cool the coffee. The internal heat of the bean continues to slow roast the coffee.
The result is a dark bean where the coffee oils have come to the bean surface. It gives a very, very strong coffee, with a flavor that is a bit sharper than other roasts.
French Roast
Dark and hearty
This is the darkest coffee we roast commercially. The bean is black, having been roasted to the point that the outmost part of the bean will smoke. The oils have come out of the bean, giving it a glossy sheen.
The flavor is very strong and "heavy" meaning smoky, strong, and pungent.
Gesha (Geisha)
Light and Floral
Gesha coffee, sometimes referred to as Geisha coffee, is a variety of coffee tree that originated in the Gori Gesha forest, Ethiopia, though it is now grown in several other nations in Africa, Asia, and the Americas. Grown high on the volcanic slopes surrounding Lake Atitlán at 1,500+ meters above sea level
Aroma & Florals: Intense jasmine, orange blossom, and distinct botanical floral notes.
Acidity & Brightness: Clean, vibrant lemon, lemonade, or crisp citrus acidity.
Body & Sweetness: Light-to-medium body with sweet finish notes of honey, peach, bergamot, and white tea
Swiss Water Decaf
Medium-Dark Roast
Enjoy all the bold flavor of specialty coffee—without the caffeine. Naturally decaffeinated using the Swiss Water Process, a 100% chemical-free method that gently removes 99.9% of caffeine while preserving the bean’s rich flavor and smooth character.
This Medium-Dark roast is crafted from 100% Arabica, Certified Organic beans from Honduras and features a full body, deep, chocolaty flavor, and a clean, low-acid finish creating a cup that’s flavorful, smooth, and never bitter.
A perfect choice for those who want a decaf coffee that tastes like the real thing—clean, organic, and full of flavor.