This espresso stands out for its clean and balanced profile. In the cup we find clear notes of peach, milk chocolate and honey, with a smooth texture and sustained sweetness. The presence of nuts such as almond and hazelnut is complemented by a background of panela and light floral touches. Its moderate acidity and round body make it ideal for espresso in all its preparations.
The Wiwitz farm is the result of an entire family's efforts. Manuela and her husband live with one of their children on the outskirts of the indigenous community of Jacaltenango, while Trinidad, another of their children, emigrated abroad in search of work. Thanks to their savings, the family was able to acquire the land and subsequently invest in coffee trees. The establishment of the farm was a progressive process that took three years of work and planning.
Currently, the family is jointly responsible for the maintenance and harvesting of the coffee, working with an artisanal and small-scale approach. The farm, of just 0.9 hectares, is located at 1,845MASL and produces around 622 kg of coffee annually. It is shaded with chalun trees and the soil is silt loam.
Process
The ripe cherries are pulped directly on the farm, which allows the pulp to be used as compost. The pulped coffee is transported to the wet mill at home, where it ferments for about 12 hours in plastic containers. It is then thoroughly washed to remove the mucilage and left to soak in clean water for another 12 hours. Finally, drying is carried out for about 5 days, with regular turning 4 to 5 times a day to ensure optimum uniformity. This careful process results in a clean, sweet and structured cup, ideal for espresso.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.
Recipe
17 gr dry
41 gr in liquid
26 seconds
Machine: Sage Barista Pro
Grind number: 13
Grinding time: 13S
Recommended mineral water: Lanjarón
TDS and extraction percentage: 8.83 / 22.42 %.
