16,00€ – 64,00€
Smooth and delicate, to be enjoyed at any time of the day. Notes of stone fruit, caramel and blood orange. A mellow orange like acidity and a long apricot and honey aftertaste.
Santa Isabel is the second farm from the Hernández family and has belonged to them for 25 years. It ‘s located in Antigua, a Guatemalan region known for its volcanic soil, rich in minerals. The farm is managed by Karen and her brother José. Their father, Adolfo, founded Café Kapeu, a company that supports producers in processing and selling their coffees. Karen is a Q grader and head of quality control in the company. It is her job to tell them if there are any practices that can be improved based on the quality of their cup.
It began with strict harvesting of fully ripe cherries that met the requirements of a special coffee, which are: healthy cherries, optimum ripeness state, and measurement of brix degrees. Having the desired coffee quality, the cherries are passed through a washing area to eliminate any type of contamination that could affect the quality we are looking for.
Once the coffee is ready, it goes to the fermentation area for a period of 65 hours. It is then pulped completely dry and taken to the washing area to remove the remaining amount of mucilage that remains in the bean. It then goes to the drying area for approximately 15 days until reaching the desired moisture percentage.
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.