Flavor Notes Roast Level Medium Tasting Notes Black Cherry • Cocoa • Soft Fudge Aroma Sweet, fruity, lightly floral Acidity Bright, gentle, citrusy Body Smooth, rounded, chocolate-rich Finish Clean, sweet, and subtly cherry-forward What Makes It Special Kaffico Cherry Zest Coffee (Medium Roast) is made with single-origin Arabica beans grown in Guatemala’s high-altitude regions. A blend of Bourbon, Typica, and Caturra varietals creates a bright yet balanced cup, with hints of citrus and black cherry layered over a smooth cocoa richness. Clean and expressive without being heavy, this medium roast finishes smooth and satisfying, making it easy to enjoy any time of day. Ingredient Inside Every Cup 100% Arabica Coffee Beans Premium single-origin Arabica beans are medium-roasted to highlight natural sweetness and clarity. Supports mental alertness Balanced caffeine energy Contains natural antioxidants Naturally bright, citrusy acidity Sweet cherry notes High-altitude Guatemalan Arabica beans deliver a vibrant, fruit-forward cup with cherry sweetness and smooth cocoa richness, perfectly balanced for every day. Cherry Zest Coffee vs Others Frequently Asked Questions Is Cherry Zest Coffee acidic? It has a bright, citrusy acidity, but it stays smooth and never sharp. Can I use it for espresso? Yes — it produces a sweet, lightly fruity shot with cocoa depth. Which brew method works best? Pour-over, drip, and French press all work beautifully, but it’s versatile across methods. How long does it stay fresh? Best within 3–4 weeks of opening when stored properly. Is it good for iced coffee or cold brew? Absolutely! The cherry and cocoa notes shine when chilled. Is it 100% Arabica? Yes — premium single-origin Arabica beans only. Where do the beans come from? Guatemala’s famous Huehuetenango and Antigua regions. How should I store the beans? In an airtight container at room temperature, away from sunlight and moisture. Why is it called “Cherry Zest”? Because the cup naturally blends cherry-like sweetness with a lively citrus lift.
