Peet’s Guatemala San Sebastian - Review

Peet’s Coffee is one of those companies you can always turn to if you are looking for unique, well roasted coffees in a variety of styles. And this week, we are brewing their Guatemala San Sebastian. 

The heirloom Arabica beans for this single-origin original come from the heart of Antigua Valley in Guatemala, centered between three volcanoes and grown at 5,000 ft. With care and attention to detail, Peet’s cultivates the heirloom variety Bourbon, which was introduced in Brazil around 1860 and travelled north through Central America where it is still grown in the high altitudes.

Once brewed, this dark roast showcases a tropical aroma reminiscent of grapes with an earthy brightness while reminding me of a Folger’s French Roast. (I was promised complexity, and the aroma alone delivers!) The flavor profile is less tropical and has a strong cacao note that adds to the earthiness and creates a dryness that keeps you coming back. The fruity notes are more along the lines of dark fruit (grapes, plums)—losing the tropical completely—and provide a refreshing yet gentle finish. There is a mild acidity, but the cacao and dark roast qualities help to balance that out. In truth, this coffee is reminiscent of dark chocolate covered raisins. 

I quite enjoy Guatemala San Sebastian from Peet’s coffee. It is more on the adventurous side of their coffee line-up yet holds on to the roots and traditions of well roasted and well nurtured coffee. Peet’s commitment to quality beans and good coffee is apparent yet again.

One last note: If you are looking for a dark roast coffee that offers complexity in flavor and a touch of stone fruit earthiness, this is the one to try.

Cheers,

Mrs. Brew