Laguna de Ayarza
11,00€ – 44,00€
This coffee has a great juicy body, with citric and smooth acidity. It has fruity touches that remind us of grapefruit, apple and nectarine.
This coffee is produced by smallholders farmers around the area of Lago de Ayarza, a crater Lake in the región of Santa Rosa in Guatemala. The Volcanic soil together with the dramatic temperatures (warm days and cool nights), promote ideal conditions for slow cherry maturation, producing sweet and denser beans which are very typical in the coffees from this area.
The quality of coffee that is produced Guatemala has been increasing over the last years due to the facilities that are given to the farmers. Most smallholder farmers that are producing exceptional coffee at high altitudes are members of cooperatives., where they receive training, financial support and help to position their coffees on the speciality coffee markets.
Farmers are the ones in charge of select and handpick ripe cherries and deliver it to the wet mill in Santa Rosa. At the mill, the cherries are pulped, fermented and washed. After that, they are laid to dry on concrete patios, before being ready to be exported.
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.