10AM

CHF 12.50 250 g

Size

250g

1kg

Grind Type

Whole beans

Ground - French Press

Ground - Italian coffee maker

Ground - Espresso

Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., our coffees are roasted every day. We always try to send you coffees after a short resting period. But sometimes, victims of our own success, they may arrive very fresh.

After roasting, coffee evolves naturally. It gradually releases the accumulated carbon dioxide, which allows the cup to find its balance. Notes that are too bright or pronounced soften, giving way to more precision, sweetness and complexity. Letting coffee rest means giving it the time to fully express itself.

We recommend a minimum rest of 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is generally between 3 and 6 weeks after roasting.

The best way to brew it

Some coffees reveal their aromas best with a particular brewing method — that’s the recommendation we’re sharing here. Of course, you’re free to experiment with other methods, and we love receiving your feedback.

Our top brew

Espresso

In our opinion, this is where this coffee truly shines — but there are no rules when it comes to taste.

Profil precis et tasse expressive

Voir les cafes pour Espresso

An excellent alternative

French Press

Different in approach, just as convincing in the cup.

Extraction filtree, nette et elegante

Voir les cafes pour Orea

Also reveals beautiful things

Aeropress

For those who like to explore, this coffee plays along willingly.

Texture ronde et finale chocolat

Voir les cafes pour French Press

10AM

Raspberry, Chocolate, and Nougat

Origin Guatemala

Region Huehuetenango

Farm San Martin Jilotepeque - FUERZA DE MUJER

Producer San Martin Jilotepeque - FUERZA DE MUJER

Variety Catura, Catuai, and Bourbon

Process Washed

Altitude 1300 - 2000 m

Harvest February

Meet the Producer

SANMARTIN JILOTEPEQUE - FUERZA DE MUJER

FUERZA DE MUJER translates directly as: the strength of women. The name says plainly what the cooperative stands for.

It brings together women producers from San Martin Jilotepeque, in the Chimaltenango department. Maya women who, for many of them, had been working in coffee for years without earning a stable income or having access to commercial channels. The cooperative gives them that: the ability to sell their own harvest, set their own terms, and deal directly with buyers.

The coffee is certified organic and Fairtrade. Two commitments that formalise what the cooperative already puts into practice: farming without chemical inputs, and guaranteed pay regardless of fluctuations in the global market. For producers without a commercial safety net, that stability matters just as much as the price itself.

In Central American coffee-growing communities, women carry a large share of the fieldwork, especially harvesting and sorting. But land and contracts still most often remain in men’s hands. FUERZA DE MUJER exists to correct that imbalance from within, led by the producers themselves, without relying on a programme from the outside.

The cherry selection is rigorous, harvested at peak ripeness. It’s in this upstream work, often invisible, that the quality of what ends up in the cup is decided.

A terroir, an identity

GUATEMALA, HUEHUETENANGO

Guatemala has eight recognised coffee-growing regions. Huehuetenango is the one that built the country’s international reputation in specialty coffee.

The region lies in the northwest, backed by the Cuchumatanes mountain range, the highest non-volcanic mountains in Central America. Altitudes regularly rise above 1,600 metres, sometimes reaching 2,000. At these heights, the risk of frost would normally be a dealbreaker for coffee trees. But the warm, dry winds that come down from the Mexican plain of Tehuantepec protect the plots throughout the winter. This microclimate makes it possible to grow coffee at altitudes found almost nowhere else in the country.

The Arabica varieties grown in the region ripen slowly. This gradual maturation concentrates the sugars and builds a bright acidity. The profile is balanced, sweet, with raspberry notes that the washed process expresses clearly, and a chocolatey base that brings roundness to the cup. Nothing heavy.

What also sets Huehuetenango apart from the rest of Guatemala is the nature of its soils. The region is mostly clay and limestone, while most other areas rest on volcanic terroirs. This difference in mineral base comes through in the cup: a more subtle minerality, a finer bean.

Harvest runs from December to March depending on altitude. Washed is the dominant process, which lets the terroir express itself clearly.

Quality of our green coffees

Specialty Coffee 80+

Every bean comes from a fair trade supply chain, ensuring full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.