IN THE CUP
This truly special coffee offers two distinct expressions depending on how it is brewed. As a filter, it shines with vibrant notes of lychee and rhubarb, delivering a juicy, refreshing cup with a beautifully delicate fruit character. As an espresso, it develops a rich, jammy texture reminiscent of rhubarb, with a subtle hint of rum adding depth and complexity. A versatile and intriguing coffee that reveals something different in every brew.
STORY BEHIND THE CUP
Located in Guatemala’s mountainous Santa Rosa region, this Boqueron coffee is produced by 250 smallholder farmers. The farmers carefully harvest their cherries between December and February at peak ripeness, delivering their entire crop to the wet mill in a single batch to ensure consistency. After sorting, the cherries are naturally sun-dried on patios until they reach 12% moisture. While this batch is not Rainforest Alliance Certified, the processing mill holds the certification, supporting positive community initiatives including a water treatment facility. The careful harvest and natural processing create a vibrant coffee with notes of lychee, rhubarb and tropical fruit, with a jammy sweetness and subtle rum character.
BREW GUIDE
Dose: 15g coffee | 230g water | 93°C
Step 1 (0 minute)
Start your timer and pre-wet the coffee with 25g water. Bloom for 45 seconds.
Step 2 (45 seconds)
Gently pour to 125g in a circular motion. Let it steep.
Step 3 (1 minute 45 seconds)
Pour to 225g, then give the brewer a gentle swirl. Enjoy your brew!
