Our Coffee

High-altitude small-lot Guatemalan specialty coffee, roasted fresh weekly and shipped at peak freshness.

FREE SHIPPING

On All Orders • No Minimum

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Weekly Roast Window

Fresh small-batch roasting every Wednesday

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Order By
Tuesday Midnight
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We Roast
Wednesday
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Ships
Thursday/Friday
Arrives
Monday/Tuesday

Your coffee arrives 6-7 days post-roast, approaching peak flavor. Roast date on every bag.

We're preparing our first roast!
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THE CLASSIC
Guatemala Bourbon Coffee

Guatemala Bourbon

Medium Roast

Our classic, timeless coffee. Grown at high altitudes in the Huehuetenango Highlands, this balanced medium roast is perfect for daily drinking. Approachable, consistent, and delicious.

Tasting Notes

Milk Chocolate • Brown Sugar • Orange Zest

Origin: Huehuetenango Highlands, Guatemala

Elevation: 1,400-1,600m (4,600-5,250 ft)

Variety: Bourbon

Weight: 12 oz (340g) whole bean

$25

Coming Soon
THE RESERVE
LIMITED
Guatemala Pacamara Coffee

Guatemala Pacamara

Light Roast • Q1 2026

Our seasonal rotating Reserve. This exceptional Pacamara showcases one of Guatemala's most prized variety with complex, floral notes. Roasted light to highlight the unique tasting notes and character that this bean offers. Available while supplies last.

Tasting Notes

Jasmine • Stone Fruit • Honey & Citrus

Origin: Huehuetenango Highlands, Guatemala

Elevation: 1,500-1,700m (4,921-5,577 ft)

Variety: Pacamara

Weight: 12 oz (340g) whole bean

$28

Coming Soon

Your Coffee Needs to De-gas

Fresh-roasted coffee releases CO₂ for 7-10 days, hence the little one-way degassing valve on the bags. If brewed too soon, that gas interferes with extraction. Our weekly roast window is designed around this: we roast on Wednesday, let the beans degas for a day or two, then ship Thursday or Friday. During transit, additional degassing occurs. Your coffee arrives Monday or Tuesday, 6-7 days post-roast, approaching the optimal 7-10 day flavor window. Brew immediately, or wait a day or two to hit peak flavor. The roast date is printed on every bag so you can decide.

This is why we roast weekly. This is why quality takes time.

Brew Guide

Get the most out of your Casa Lind coffee. Here are simple guides for three popular brewing methods. Pro tip: grind your beans right before brewing for the freshest flavor!

Pourover / Drip Use 1 gram of coffee for every 16 grams of water. That's about 2 tablespoons per 8oz cup. For a 10-cup coffeemaker, use 10-12 tablespoons (60-70g). Grind medium (like sea salt). Pour slowly in circles.
Espresso Use 18-20 grams of finely ground coffee (like powdered sugar). Aim for a 25-30 second extraction. The shot should flow like warm honey.
French Press Use coarse grounds (like breadcrumbs). Add 4 tablespoons per 16oz of hot water. Steep for 4 minutes, then press slowly. Don't squeeze the grounds!
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Free Shipping on All Orders

No minimum required

Roasted Fresh Weekly

Shipped at peak freshness

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Single Origin

100% Guatemala

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