New! Otilio Lopez Guatemala

This single farmer lot from the esteemed coffee growing region of Huehuetenango in Guatemala is in one word, delightful. It’s what we would call an elevated easy sipper with refined fruit and floral notes but also a super accessible pleasing sweetness perfect for a multi-cup morning. We wrote things like yum! and super nice! on our cupping forms and tasted strawberry rhubarb, apricot, lychee, vanilla bergamot, and watermelon. Definitely a must try!

This coffee was grown by Otilio López on his farm-Finca Salay. A Caturra lot, this coffee was fermented for 48 hours and then patio-dried for roughly a week. Caturra is a naturally occurring dwarf mutation of the coveted Bourbon variety and is known for producing a sweet, fruit-forward and balanced cup of coffee.

Learn more about JBC, six time Good Food Award winners and named one of the best coffee roasters in the U.S. by Forbes and Gear Patrol with over 340 90 plus rated coffees at the Coffee Review. Also check out our recent feature in notable coffee publication Fresh Cup recently detailing how we stay relevant 30 years in the making. Tasting Table called us one of 15 best award-winning coffee shops/roasteries to visit in the Midwest, the Chicago Tribune called JBC one of Wisconsin’s standout roasters and the Daily Meal said our espresso will elevate your mornings. We are focused on quality-driven, sustainable coffees.

Unparalleled quality, a human story, and sustainability – that’s our coffee philosophy.

Unparalleled quality. We won’t buy a coffee unless we know that it will inspire you.
A human story. Often times a producer’s story gets lost in the coffee supply chain. It’s our focus to provide a seed to cup experience, honoring everyone involved.
Sustainability. We purchase sustainable coffees directly from producers and through brokers who share our goal of making coffee a sustainable commodity. Financially and environmentally, the coffees we purchase seek balance.