Hayat (Ground)

Hayat (Ground)

Guatemalan Single Origin · chocolate, maple, and black tea

Price
Save $-25.99
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Tasting Notes
ChocolateMaple SyrupBlack Tea
⚲ Guatemala, Huehuetenango/AntiguaLight/Medium Roast12 oz (340g)Roasted to order
85/100 Cup Score 80+ is specialty grade on the SCA scale
☕ About 20 cups per bag, roughly $1.30 a cup The same pour runs $5 to $7 at a cafe
Type:Ground
Whole Bean
Ground
Our ground grind level is suitable for most brews like French press, drip, or pour over.
Quantity
or express checkout
Free shipping · arrives August 3 to August 5 No minimum · roasted within 2 business days
  • Roasted to order, never off a shelf. Not your cup? Email us and we will make it right.
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Hayat
meaning life, rooted and radiant

Hayat, meaning life, is a celebration of clarity, balance, and natural beauty. This light to medium roast opens with gentle richness, notes of chocolate and maple giving way to the soft brightness of plum and apple, finishing with a delicate black tea undertone that lingers like a thought unspoken. With a medium body and vibrant, fruity acidity, Hayat is a reminder to slow down, breathe deep, and savor the everyday. It is a coffee that feels alive, rooted in the earth yet lifted by light.

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Tasting Notes

Chocolate
Maple Syrup
Black Tea

Roast Level

Light / Medium Roast

LightDark

Origin

Guatemala

Guatemala

Huehuetenango & Antigua

85/100
Cup Score
Specialty grade, excellent quality.
Elevation1,500 to 2,000 MASL
ProcessWashed
HarvestDecember to May
Size12 oz (340g)
VarietyBourbon, Typica, Caturra

Hayat Tasting Notes

Chocolate

Maple Syrup

Black Tea

🌿 Shaped by Volcanoes, Raised by Elevation

Hayat is sourced entirely from the volcanic highlands of Guatemala, specifically the revered regions of Huehuetenango and Antigua. These origins offer distinct yet complementary profiles: Huehuetenango lends its trademark vibrant acidity and plum-like fruit, while Antigua brings rich chocolate depth, smooth body, and balance, thanks to its fertile volcanic soil and stable climate.

Together, these high-elevation coffees — grown at 1,500–2,000 MASL — are washed processed to bring out clarity, brightness, and refined sweetness. The result is a layered and expressive cup: bold enough to satisfy, delicate enough to notice.

Guatemala

🇬🇹 Beans Sourced from Guatemala – Huehuetenango & Antigua

In the rugged mountains of Huehuetenango, coffee grows under a unique mix of dry air, limestone-rich soil, and cool elevations. Smallholder farmers handpick and wash the cherries, producing coffees with striking acidity, fruit complexity, and long-lasting sweetness. Here, Caturra and Bourbon thrive, offering notes of plum, apple, and citrus, with a sparkling vibrance unique to this region.In contrast, Antigua rests in a valley between three volcanoes — Agua, Fuego, and Acatenango — where Typica and Bourbon varietals soak up minerals from the rich volcanic earth. The coffees from Antigua are known for their silky body, chocolatey richness, and balanced profile, rounding out Hayat with grounded warmth and structure. Together, these two origins embody the duality of life — bright and deep, lively and still.

Brewing Methods

Brew your Coffee

French Press (1 Cup)

Pour Over (1 Cup)

Drip Coffee (1 Cup)

Espresso (Single Shot)

Brew your Coffee

French Press (1 Cup)

  1. 1. Add 18g of coffee to the press.
  2. 2. Pour 270ml of hot water over the grounds.
  3. 3. Stir gently after 30 seconds.
  4. 4. Place the lid on, don’t press yet.
  5. 5. Wait 4 minutes.
  6. 6. Press down slowly.
  7. 7. Serve immediately.
  8. 8. Say Bismillah!

French Press (1 Cup)

  1. 1. Add 18g of coffee to the press.
  2. 2. Pour 270ml of hot water over the grounds.
  3. 3. Stir gently after 30 seconds.
  4. 4. Place the lid on, don’t press yet.
  5. 5. Wait 4 minutes.
  6. 6. Press down slowly.
  7. 7. Serve immediately.
  8. 8. Say Bismillah!

Brew your Coffee

Pour Over (1 Cup)

  1. 1. Place filter in the dripper and rinse with hot water. Discard rinse water.
  2. 2. Add 18g coffee to the filter.
  3. 3. Start timer. Pour 40ml of water to bloom the coffee (wait 30 seconds).
  4. 4. Slowly pour the rest of the water (260ml) in circles over 2–3 minutes.
  5. 5. Let it drip through, then remove the dripper.
  6. 6. Enjoy your coffee!
  7. 7. Say Bismillah!

Pour Over (1 Cup)

  1. 1. Place filter in the dripper and rinse with hot water. Discard rinse water.
  2. 2. Add 18g coffee to the filter.
  3. 3. Start timer. Pour 40ml of water to bloom the coffee (wait 30 seconds).
  4. 4. Slowly pour the rest of the water (260ml) in circles over 2–3 minutes.
  5. 5. Let it drip through, then remove the dripper.
  6. 6. Enjoy your coffee!
  7. 7. Say Bismillah!

Brew your Coffee

Drip Coffee (1 Cup)

  1. 1. Add filter to your coffee maker’s basket.
  2. 2. Add 18g coffee to the filter.
  3. 3. Pour 300ml water into the reservoir.
  4. 4. Start the machine and let it brew.
  5. 5. Serve immediately!
  6. 6. Say Bismillah!

Drip Coffee (1 Cup)

  1. 1. Add filter to your coffee maker’s basket.
  2. 2. Add 18g coffee to the filter.
  3. 3. Pour 300ml water into the reservoir.
  4. 4. Start the machine and let it brew.
  5. 5. Serve immediately!
  6. 6. Say Bismillah!

Brew your Coffee

Espresso (Single Shot)

  1. 1. Preheat the espresso machine and portafilter.
  2. 2. Add 18g of finely ground coffee to the portafilter.
  3. 3. Tamp firmly and evenly.
  4. 4. Insert portafilter and start the shot.
  5. 5. Brew for 25–30 seconds to yield about 36g of espresso (a 1:2 ratio).
  6. 6. Serve immediately.
  7. 7. Say Bismillah!

Espresso (Single Shot)

  1. 1. Preheat the espresso machine and portafilter.
  2. 2. Add 18g of finely ground coffee to the portafilter.
  3. 3. Tamp firmly and evenly.
  4. 4. Insert portafilter and start the shot.
  5. 5. Brew for 25–30 seconds to yield about 36g of espresso (a 1:2 ratio).
  6. 6. Serve immediately.
  7. 7. Say Bismillah!