Roast: Light Medium

Flavor Profile: Maple, Chocolate, Plum, Black Tea

Origin: Guatemala (Single Origin)

Guatemala's high-altitude growing regions, rich volcanic soil, and distinct microclimates produce beans with an exceptional depth and complexity that light-medium roasting is perfectly suited to honor, preserving the origin's natural vibrancy without the roast ever getting in the way.

Best For: Pour over, AeroPress, Chemex, drip

Jasper opens with rich chocolate — warm, smooth, and immediately inviting. Named after Jasper National Park for its maple sweetness with hints of plum that weave through the mid-palate with a subtle, fruit-forward brightness that keeps the cup lively and expressive. Beneath it all, black tea undertones add structure and clarity — a refined backbone that ties the profile together and carries the cup to a clean, balanced finish that lingers with quiet elegance.

Complex enough to reward attention. Smooth enough to drink every single morning.

How to Brew Jasper Single origin Guatemalan light medium roast coffee shines brightest with pour over. Brew at 202–205°F with a 1:16 ratio — the maple sweetness and plum brightness open beautifully with a slow, controlled pour. Chemex with a pre-wetted filter preserves the black tea clarity and clean structure that defines Jasper's finish. For AeroPress, try an inverted steep of 90 seconds at medium-fine grind to highlight the chocolate depth and plum mid-notes. For drip, a medium grind at 1:15 produces a consistently vibrant cup well suited to unhurried alpine mornings. Always allow a full 30-second bloom to let the complexity fully reveal itself.

As layered and alive as the mountains it's named for.