Guatemala
Kafetos
Dark Roast
This Guatemalan coffee is delicious with a mid-range acidity of 4.5 on the Hydrion pH scale. Kafetos is known for its balanced Chocolate and Caramel flavor. The additional Nutty and Spicy undertones give this coffee a smooth and balanced flavor with a little extra zip with the sip. This coffee is perfect for a morning or mid-day wake-up call. With additional coffee add-ins or plain, this bean gives you a pleasant tasted with every sip.
What make our roast unique is the way we are able to pull out the spicy and smokey notes as well as the main chocolate and caramel.
This is a favorite for those who like milk chocolate and light cinnamon or cardamom flavors.
Scroll to the bottom of the page to look up precise notes on your bag of coffee based on the ‘Date Roasted’ on the back of the bag!
Kafetos Coffee Beans
We purchase our Kafetos beans directly from Bethel Farm
WHAT IS DIRECT TRADE?
Direct trade is working directly with the coffee farm(s) that has worked so hard to provide you with your specialty green coffee, rather than sourcing through a distributor.
WHAT IS DIRECT TRADE?
Direct trade is working directly with the coffee farm(s) that has worked so hard to provide you with your specialty green coffee, rather than sourcing through a distributor.
TOP BENEFITS OF DIRECT TRADE:
- Ensuring you’re ethically sourcing your coffee
- Fairly treated and compensated farmers.
- Fresh green coffee from the current season.
- You know exactly where your coffee came from.
- Learning to look beyond labels & certifications and learn more about coffee farming.
- No guesswork on the farming practices that got the green beans to your roaster.
Essentially, our sourcing ensures the highest quality we can provide to our customers while ensuring the sustainability of the coffee industry as we know it. Direct sourcing helps ensure we keep the varieties and nuances of coffee alive.
WHAT MAKES THIS COFFEE HIGH QUALITY?
Bethel Coffee is grown at a high altitude in a shaded environment. This allows the beans to have a slow development cycle, instilling an intense and fulfilling flavor in each bean.
The coffee is not only 100% Arabica, but more importantly, it is grown on a large percentage of Bourbon and Typica coffee trees (which produce higher quality beans than other varieties of coffee trees). Finally, the coffee is prepared using an environmentally friendly three-way washing process, giving the coffee a unique quality-enhancing aspect. The family also cares about the environment. Therefore, Kafetos does not use any harsh substances.
In the 1880s our story and passion began when our great-grandfathers purchased hundreds of acres of farmland in the border of Guatemala and Honduras in order to promote the growing of rich coffee in the highlands. They named the land Bethel, which means “The House of God” or “Gate of Heaven.” Our land grows one of the best Coffees in the world, and everything that has been planted there, grows to be the richest and the best.
THE TWO BIG PROBLEMS FACING HTE CURRENT COFFEE INDUSTRY:
ABOUT BETHEL FARM:
Bethel is a Kafetos family-owned coffee farm, located in the highlands on the border of Guatemala and Honduras (4,000+ ft above sea level). Bethel produces a high-quality, well-balanced coffee that Kafetos is proud to say is farmed with the environment and consumers in mind.
Our land is not just a farm. It’s generations of hard work, a home, a way of life, and how we provide premium green coffees to the world in a sustainable manner.
MORE ABOUT KAFETOS COFFEE:
- Shade grown – Slower development cycle, creating more intense and fulfilling flavors.
- 100% Arabica – Large percentage grown on Bourbon & Typica coffee trees.
- Two-way washed with an environmentally sustainable process.
- Roasted chocolate and caramelized flavor notes
- Excellent Medium – Dark Roast.
- We do all the importing and ship from our warehouse in the United States.
WHY SHOULD YOU PURCHASE KAFETOS BEANS?
WHAT IF YOU COULD DO SOMETHING?
FROM THE KAFETOS FAMILY:
Kafetos was founded to create a better direct sales channel in the USA while trying to give employees a livable wage. If Kafetos does not meet our goal or even a fragment of the goal, we will not be able to continue sustaining our workers’ lives. We will be forced to continue selling our coffee at unfair and unlivable commodity prices. This will force us to lay off many employees, some of who have been working for us for their entire lives, and eventually cause us to shut down our plantations completely.
FAQ's and Recommendations
There is no flavoring on these plain Guatemalan beans. This bean is a specialty bean and therefore has a lot of underlying flavors that give it a well rounded overall taste. If you have a sensitive pallet and are tasting something spicy, that is NOT a hint of our Fireball, but rather a spicy bite that comes directly from the bean. Try and relate the spicy flavor to cinnamon, cardemom, or even corriander.
These beans originate in Guatemala. The Kafetos family owns the Bethel farm which sits at about 1,200 MASL (meters above sea level). Kafetos is farm-direct and free-trade, meaning there is no middle broker. This means all the money goes to the farm and farmers. This method of trade helps give a better life to the farmers who farm the land.
We are so glad you asked! As part of our Nerdy concept we have got all the deetz for you!
See our brewing breakdown chart for detailed bean to water brewing measurements.
Though these may change with future beans and flavor offerings, for now all roasts and flavors have the same suggested measurements.
Please note that these are mere recommendations and if you prefer your brew to be made in a different method, go forth and conquer that Cup-o-Java!
A Quick Summary of our recommendations for our roasts and flavors.
- Pour Over, K-Cup, and Coffee pot: 15 grams of beans to every 6oz of water.
- K-Cup brew machines that only do 10oz of water: 18 grams of beans for the 10 oz of water.
- Espresso Shot: Grind your beans to an appropriate espresso grind, then use the same amount of beans that you would use to fill up the portafilter with when prepping a regular espresso.
- Bialetti or other Italian Roast: Same as Espresso.
- French Roast: With a regular French Press Course Grind use 15 grams of coffee for every 6 oz of water.
- Cold Brew: With a regular French Press or Cold Brew course grind, use 15oz of beans per 6oz of water.
- Iced-Hot Coffee: Method 1 – Instant Gratification -Pour your hot-brewed coffee or espresso shot(s) over ice and add creamer or milk of choice for an instantly cold coffee. Method 2 – Delayed Gratification – Put your hot-brewed coffee in the refrigerator and wait until it is nice and cold, then add in milk or creamer of choice for a rich cup of cold coffee.
Pre-Ground Beans: Our pre-ground beans are perfect for Pour-Over, K-Cup, and Coffee Pot brews, including hot-iced coffee. Pre-ground beans can be re-ground as well for espressos.
Whole Beans: Our whole beans allow you to grind for Espresso, French Press, or Cold Brew methods.
For Specific Info On Your Bag of Guatemalan
Check Out Our Notes Below Based On The Date On The Back Of Your Bag
All tests are done with:
15 grams of whole beans
6oz of water
1 Tbsp of Dairy Milk (moo) or Almond Milk
1 packet of sugar (1 teaspoon)
*Note though we use whole beans for the tests, they ground to our standard ground coffee bags level.*
We know everyone takes their coffee in different ways, but for scientific reasons we needed to come up with a standard testing method
that could be repeated time after time for an accurate experimentation process.
As our coffee is freshly roasted, the flavor will change from week to week for about 2-4 weeks.
See our most recent notes on your bag below.
Date Roasted: 11/27/23
Tested on 12/4/23 –
Ingredients: This test was done with 15g of beans, 6oz of water and Almond Milk.
Scent: The brewed scent came out balanced with an overtone of chocolate and undertone of sweet fruit.
Black: When drinking the coffee black the flavor was a bit bitter and the spicey undertone was strong. As the acidity was still low the bitter gave the idea of a unsweetened dark chocolate.
Milk: When we added in milk the chocolate flavor came more to the forefront and the caramel undertone started coming through.
Sugar: When we added one packet (one teaspoon) of sugar the caramel flavors really came out. The coffee was a pleasure to sip as I woke up and wrote this review.
Date Roasted: 9/14-19/23
Tested on 11/12/23 –
Ingredients: This test was done with 15g of beans, 6 oz of water, and milk (moo).
Scent: The initial scent was all chocolate.
Black: The coffee came out with a smooth medium chocolate flavor and a slight caramel undertone when drunk black.
Milk: When we added in the of milk the caramel flavor came out more distinctly.
Sugar: Then after adding in one packet of sugar (one teaspoon), we found the flavors completely blended to create a balanced, bitter-free cup of java.
Tested on ________ – TBD
Ingredients:
Scent:
Black:
Milk:
Sugar:
