Zest & Stone

Guatemala · Grown in volcanic soil at high altitudes, Guatemalan coffees are prized for their structured body, citrus brightness, and nuanced sweetness.

Our 5-point scale offers more clarity than standard labels. A roast level of 1 delivers bright, delicate notes, while 5 offers bold, smoky depth. This scale reflects how each roast level was chosen to suit the coffee’s unique profile.

Use the guide below to understand why this signature roast earned its rating.


☕ · Light Roast
Bright, delicate, and nuanced. Light roasts preserve the natural acidity and origin character of the beans, offering citrus, tea, or floral notes with a clean finish and gentle body.

☕☕ · Light-Medium Roast
Balanced brightness with a touch of body. This roast softens the sharper acidity of a true light roast, while retaining clarity and sweetness—ideal for showcasing fruit-forward and aromatic profiles.

☕☕☕ · Medium Roast
Smooth, rounded, and approachable. A medium roast strikes harmony between brightness and depth, enhancing notes like cocoa, toffee, or stone fruit with a fuller mouthfeel and mild acidity.

☕☕☕☕ · Medium-Dark Roast
Bold with a silky edge. This deeper roast level reduces acidity and amplifies darker notes like dark chocolate, molasses, or toasted nut—while preserving a smooth, satisfying finish.

☕☕☕☕☕ · Dark Roast
Rich, full-bodied, and unapologetically bold. Expect low acidity, smoky undertones, and a lingering finish—crafted for those who prefer intensity over brightness, with a flavor that stands tall.

Here at Omni we don’t add flavors—we reveal them. The tasting notes listed above describe the natural flavor qualities developed through origin, process, and roast. Here’s what each flavor family adds to the cup:


Bright & Citrus

Adds clarity and a juicy finish. Flavors in this category bring a refreshing, mouthwatering brightness.


Sweet & Sugary

Contributes smooth, rounded sweetness. Flavors in this category soften acidity and add richness to the finish.


Chocolate & Cocoa

Creates depth and comfort. These notes add structure, mellow bitterness, and body to the cup.


Nutty & Toasted

Offers warm, roasted smoothness. Flavors in this category give the coffee a grounding, easy-drinking feel.


Fruity & Juicy

Adds vibrant sweetness and aromatic lift. These notes often bring a hint of tartness or jammy depth.


Floral & Delicate

Brings lightness and elegance. Flavors in this category add soft aromatics and a tea-like or perfumed finish.


Earthy & Savory

Provides balance and depth. These flavors add fullness and complexity, often with a clean, dry finish.

Elevation plays a key role in shaping a coffee’s flavor—an essential detail for specialty-grade quality. Higher altitudes often yield denser beans with brighter acidity and more complex depth, while lower elevations bring a softer body and sweetness. Explore the elevation ranges below to understand how altitude influences the character of this signature roast.


Lower Elevation (below 1000 MASL)
Lower-grown coffees often bring a fuller body and lower acidity. Expect a smooth, grounded cup with deeper sweetness and mellow brightness.


Mid Elevation (1000–1200 MASL)
These coffees offer balance—mild acidity, medium body, and rounded sweetness. A dependable zone for smooth, versatile profiles.


Elevated Complexity (1200–1400 MASL)
Higher altitudes mean cooler temps and slower growth, allowing more flavor development. Expect lively acidity, structured sweetness, and aromatic depth.


High Altitude Clarity (1400–1600 MASL)
These coffees shine with brightness, floral or fruit notes, and refined structure. Elevation enhances both flavor clarity and cup character.


Very High Altitude (1600+ MASL)
Among the highest specialty elevations, these beans often yield intense complexity, bright citrus or berry notes, and crisp, clean finishes.

Processing is the method used to separate the coffee bean from its fruit. Whether washed, natural, or honey-processed, each technique shapes the final flavor, clarity, and body in the cup.

Washed Process · Known as the wet process, this method removes the fruit before drying, allowing the bean’s intrinsic character to shine. Expect bright acidity, clean flavor clarity, and a crisp finish—ideal for showcasing terroir.

Semi-Washed Process · A hybrid approach where some mucilage remains during drying. This method balances clarity with richer body and subtle fruit sweetness—creating a smooth, layered cup with medium brightness.

Natural Process · Dried with the fruit still intact, this method imparts bold fruit character and deeper sweetness. Expect notes of berry, tropical fruit, or wine-like complexity, with a fuller body and gentle acidity.

Pulped Natural Process · Also called honey processing, this method leaves part of the fruit on the bean as it dries. It produces a cup that bridges brightness and body—often with toffee-like sweetness and a soft, creamy mouthfeel.