Our house coffee from Huehuetenango, or "city of trees" in the Mayan language, has arrived. Fragranced with chocolate and hazelnuts, fresh and light with a mild malic acidity and a very juicy body. The aftertaste is sweet, long and pleasant with notes of honey and raisins.
The Primavera Family lot was created from 10-15 producers in the Huehuetenango region. The quality of these lots was more suited to a balanced regional blend than to offer as individual microlots, and sometimes the lots themselves are too small to present as microlots.
Primavera Green Coffee purchased these coffees to offer a wider range of quality, and the producers were able to sell more of their coffee at a better price, allowing them to invest in their farms and wet mills. They are constantly working with the producers to help them improve the quality and productivity of their farms.
The hope is that in the future they will be able to sell more of these lots as single estate coffees. For this lot, 84 and 85 point coffees were blended to create a regional blend with the classic and balanced profile of Huehuetenango. This regional lot is unique, and each Family Blend lot has full transparency and is traceable to the farm level.
Process
The process for these coffees is a traditional Washed process. The cherries are pulped and fermented overnight. The following day they are washed with clean water and then dried in the sun in the patios of each of the producers.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: V60
Mill: Fellow Opus to number 8
Recommended mineral water: Lanjaron
We used 16 grams of coffee per 250 grams of water at a temperature of 96º.
We add the water in 2 pours. First pour 60 ml, wait 30 seconds and then pour the rest of the water to reach 250 ml. The total infusion time should be 2:50 minutes, achieving with this recipe a TDS of 1.25% and an extraction percentage of 20.09%.
