These countries show off some of the best elements of coffees from Guatemala and Peru. They both have all the richness you would hope for in a blend, but with lots of natural sweetness and fruity complexity.

We searched high and low for those beans that suited a little extra time in the roaster, and this is the end result. Their deep chocolate notes punch through, making them a great choice with or without milk. It's no wonder that the Great Taste Award judges praised Daybreak for its "thick body and very satisfying finish"!

Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the flesh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind.