Just opened a bag and brewed it on the CCD twice today.

It's quite a temperamental coffee, drinking it hot, you get a sharp jolt of bitterness but with layers of acidity underneath it and as the coffee cools down, it's the exact opposite, the brightness comes out first with a pleasant, buttery, bitter aftertaste. Rather interesting.

Since it's my first time with Guatamalan coffee, just wondering if the bitter aftertaste is a common feature with coffee from this region, similar to how we associate brightness/acidity with African coffees.