A coffee with a fragrance of milk chocolate and macadamia nut. 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 need more means 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. 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.
At the time of replicating the recipe, there are different variables that can interfere with the final result of the cup, such as the roast date, bean conservation, environment, water, machine condition, etc. It is important to remember that all these factors can have an influence and that you may have to make small adjustments to replicate this recipe.
Recipe
17 gr in
36 gr out
30 seconds
Machine: Sage, Barista Pro
Grind number: 11
Grinding time: 13
Recommended mineral water: Bezoya
TDS and extraction percentaje: 10,37 / 22, 88%
