This coffee journeys a long way from a remote area of Guatemala, in the heart of the growing areas in Huehue. There are no road to the farming areas, it is accessible using 4×4 trucks and takes about 2 hours to get down. The average farm size in the region is about 1 hectare.

All the coffee processed individually by each farmer and therefore sun dried in small batches one each farm. Every bit of flat spaces is used to dry the coffee, even the roof tops.

The Co-op is on a slightly north facing, meaning cool nights less sun. Coffee is fermented for longer periods of time ranging up to 48 hours.

The Roasting

This coffee is a medium density an amazing looking organic bean, with very low defects and almost no insect problems.

The roasting process starts out aggressively, charging it at a higher temperature. However, to extend the drying cycle and give this coffee a lot of air flow, the energy is lowered earlier in the roast. The roast is finished about a minute or so after first crack.

The Flavour

At the cupping table, this coffee gives a sweet dried fruit, slight red grapes and fresh olive , molasses, and a sweet lingering finish. It offers a very fresh, clean cup.

Brewing Instructions

Our baristas recommend a pourover for this particular coffee. The pourover allows the sweetness of the coffee to shine and highlights the clean cup. A moderate dose and grind will produce a tasty cup.

Brewing MethodCoffee to Water RatioCoffee DoseWater Grind*based on EK43Time Temperature
Drip1:2684-91g 2.2 liters 7, moderately coarse Depends on the machine 195-205°F(90.5-96°C)
French Press (2 Cup)1:1718-20g 300-350g11, very coarse 3:00-4:00195-205°F(90.5-96°C)
Pour Over 1:1425-27g 350-400g 8-8.5, coarse 2:30-3:30195-205°F(90.5-96°C)
Siphon1:1425-27g 350-400g7, moderately coarse 1:45-2:20195-205°F(90.5-96°C)
Chemex 1:1545-50g700-750g 8-8.5, moderately coarse 5:00-6:00195-205°F(90.5-96°C)
EspressoVaries greatly 6.5-20g 21-42g1-2, very fine 20-35 seconds 185-204°F(85-96°C)

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