Was in the shop last week and picked up a pound of the La Laguna Guatemala that they'd roasted for espresso. (Wasn't on the counter at least last week, but if you ask nicely they'll pour you a bag from the hopper if they're making it.) I more often go for your fruitier coffees, but this is something a bit different and I really like it. I found it prefers hotter temps, up around 204 or so, pulling 20+ grams into 1.2-1.5 oz. in 25-30 seconds, and done this way, it's sweet and a little tangy but not sour cherry sweet and not overwhelming, sort of caramel sweet in a way that people often refer to but I don't always think is as obvious as people say. Just a hint of citrus sparkle but I do mean just a hint, and more nuts or woody flavors, but with that sweetness that I find does not usually go along with them. Goes wonderfully in milk, and worth a try if you're around there.