A coffee with a fragrance of milk chocolate and hazelnuts. On the palate, it is fresh and light with bright malic acidity and a juicy body. The aftertaste is sweet, long and pleasant and leaves us with light notes of stone fruit and panela.
It is a lot that comes from 15 producers from the Huehuetenango area in Guatemala. These producers are improving the quality of their coffee year after year but still do not have enough means to be able to sell their coffees as a single lot. This year a blend of their farms has been made since the quality of their coffees is similar.
Thanks to the extra quality of these lots, the exporter can pay a higher price for them. Thus, the producers can improve their facilities to achieve more effective production and quality. We are sure that next year we will be able to enjoy these coffees separately as lots from a single farm.
Process
The process of these coffees is a traditional washed process. The cherries are pulped and fermented overnight. The next day they are washed with clean water and then dried in the sun on the patios of each of the producers.
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.
