||Caturra & Catuai
||San Cristóbal Verapaz
|Plums. Honeysuckle. Assam Tea
About this coffee:
Located near the town of San Cristóbal Verapaz, in the cool, rainy reaches of Cobán, Guatemala, Finca San Isabel is situated on 300 acres of high, but relatively level, fertile land. Finca San Isabel was first acquired by Luis Valdes II’s great-grandfather in 1875,
When Don Luis first planted the farm out in Bourbon, Caturra and Catuai, By placing their attention on improved cultivation techniques and perfecting their drying practices, they succeeded transforming the quality of their coffee over the course of the last decade, even succeeding in placing Guatemala’s Cup of Excellence twice.
After harvesting, the red cherries are taken to the farm’s receiving tanks by truck or - if at walking distance - by foot. They are then mechanically pulped. Coffee is fermented for up to 48 hours and is covered at night to maintain constant temperatures. After fermentation, the coffee is washed and then soaked in clean water for 24 hours to remove any traces of mucilage before being dried.
All coffee at Finca Isabel is dried for at least one day on the patios – though full patio drying is only possible towards the end of the harvest, when the risk of rain is reduced. Usually, after spending one day on the patio, the coffee is stored overnight in wooden boxes before being moved to the greenhouses to dry between 15 and 30 days, or until a minimum of 30% humidity is reached.
This Guatemala coffee is super clean & taste as good as the previous year harvest. Delicate honeysuckle sweetness and plums jammy mouthfeel, with tea like finish. Definitely a coffee that you look forward to in the morning.
Brewing Recipe :
18g of coffee yield to 36g of espresso
25 - 30 seconds
18g of coffee to 290ml of water
3 minutes. Yield 260-270ml
Roasted on 13th of May
Whole bean coffee ships within 24 hours
Taster pack roasted on 24th of April