Guatemala Huehuetenango

One bean, two roasts. We roast the same Guatemalan coffee two ways — 75% to a sweet, balanced medium and 25% to a deep, smoky dark — then blend them after roasting. Why not just roast it "medium dark"? Because one in-between roast flattens the cup. A true medium and a true dark each bring out different flavors from the same bean, and at 75/25 the dark folds through the medium like chocolate chips through a cookie. That's the name, and that's the cup. And to be clear, there is no chocolate in this coffee. The name is about the look: dark roast beans scattered through the medium roast the way chips sit in a cookie.