IN THE CUP
This coffee from La Bugambilia displays a complex and unique flavor profile, featuring notes of honeydew, sweet stewed apple, and darjeeling tea. An exceedingly delightful cup.
STORY BEHIND THE CUP
This Pacamara micro-lot is managed by the Juarez family at La Bugambilia, El Guatalón estate in Santa Rosa, Guatemala. Situated at 40 ha with 18 ha dedicated to coffee, La Bugambilia is 1,450-1,850m high and named for its native Bougainvillea blooms. Varietal offerings include Pacas, Caturra, Pacamara, Bourbon Amarillo and Geisha, which often earns a place in the Cup of Excellence. 100% Pacamara, this lot is ideal for success in the competition.
BREW GUIDE
Pour Over
Dose: 15g coffee | 230g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 30g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour up to 230g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
Espresso
La Marzocco GS3 | 93°C
Dose: 21.5g coffee
Extraction times: 28 - 32 seconds
Brewed volume: 43g
