THE GRAINS

Producer: Small producers from Quiché

Origin: Quiché
Process: Natural

Variety: Bourbon, Caturra and Catuaí
Altitude: 1,600 – 1,750 meters above sea level
Tasting notes: Raspberry fragrance. On the palate, it evokes the sweetness of mango and raisins. Filtered, it presents a light, liqueur-like body with an almond finish.

Guatemala Joyabad first came into our hands after the 2022 harvest. At that time, we selected a very sweet honey coffee that filled our Espresso Funky grinders. It immediately surprised everyone with its quality and consistency. When we were informed that the new harvest from Quiché would be arriving, we wasted no time tasting the samples. Its natural process quickly won us over with its intense fragrance and a sweetness that exploded on our palates.

After our first adventure, we are once again featuring coffee from the Joyabad Wet Mill, established in 2021, which demonstrates Guatemala's commitment to continue providing quality and consistency in the processing of its coffees.

THE IMPORTER

Under Mateo's guidance, Xorxios delights us once again with another of his quality commitments to the Joyabad Wet Beneficiary.

THE RECIPE

Guatemala Joyabad is available in espresso and filter coffee. Remember to choose your roast level in the store section.

We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*

- Filter:

IN: 15 grams of coffee
OUT: 240 ml in a cup

Medium Grind

45-second pre-infusion: 75 grams of water

2 pours of 97 grams each.

Time between vertigo 30 seconds.

Fast flow

Water temperature 93ºC

Extraction: 2.00-2.30 min
Water 110 ppm

- Espresso:

IN 18 grams of coffee
OUT 40 grams per cup;
Time of 27-29 seconds.
Coffee boiler temperature 92.5ºC,

Water pump pressure 7 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 130 ppm