We can tell the great sweetness of this coffee on the aromas at the very first contact. Very fruity and tropical, we can find notes of Saturn peach, tangerine, and vanilla in this coffee.
Very close to San Antonio Huista, in the Guatemalan region of Huehuetenango, Luis Hernandez, grows his coffee since his parents passed on him their Finca Los Laureles. At that time, he quits his job in construction to accomplish his dream of being a farmer like his parents before him, and he started growing coffee back in 1995. Nowadays, the coffee trees are the main plantation on his farm, and they grow under the great shadow of the Laurel trees. Luis shares his passion for coffee with his sons, and he wishes to pass on them the family legacy.
As a small producer, Luis is very proud of his high-quality coffee, and he supervises very carefully all the post-harvest processes as well, taking care personally of the fermentation and drying on patios.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.
