Juicy session espresso
Guatemala
Primavera Family

11,5092,00

Clear

Variety CATURRA, CATUAI, BOURBON
Altitude 1600 masl
Process WASHED
Harvest APRIL 2022
Notes HazelnutsMilk ChocolateStone fruit
Clear

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.

All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.

If you have an espresso machine we recommend using 18,5 grams of coffee to extract 38 grams in a cup in a time of 28 seconds. We use a temperature of 93ºC with the help of 9 bars of pressure.

We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.

Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm