IN THE CUP
This is a truly special coffee that showcases the classic characteristics of Guatemalan beans. As a filter brew, this coffee offers a mellow experience with a lovely mouthfeel. Its exceptional sweetness has a floral quality reminiscent of manuka honey. The natural processing also imparts intriguing notes of honeydew melon and rhubarb, adding a unique twist. When prepared as an espresso, this coffee transforms into a delightfully syrupy and comforting shot, echoing the rich sweetness of manuka honey.
STORY BEHIND THE CUP
This Guatemala El Boqueron coffee comes from the Santa Rosa region in the southern mountains of Guatemala, where it's cultivated by 250 smallholder farmers. These farmers carefully harvest their coffee cherries at peak ripeness between December and February. To ensure the best quality and consistency, they deliver their entire harvest in a single batch to the wet mill. At the mill, the cherries are sorted to remove any debris and then sun-dried on patios until they reach an ideal moisture content of 12%. While this specific batch isn't Rainforest Alliance Certified, the mill that processes the coffee in this region holds the certification. This has supported positive community changes, such as the installation of a water treatment facility. The meticulous selection of cherries during harvest and the natural sun-drying process result in a coffee with delightful notes tropical fruit.
BREW GUIDE
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 25g 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 to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
