This exquisite micro-lot is named Joyabaj, meaning " place among stones" in the Quiché language. It's a community full of valleys, mountains, and springs, where the wet processing plant of the same name is located.
It's a regional blend. But that doesn't mean we should undervalue it. In fact, the lowest score it received in the tasting was 86. And, naturally, we've added it to our February espresso menu. Why espresso? Well, we have a soft spot for Guatemalan espressos. They're very unique, clean, and velvety.
JOYABAJ WET MILL
The harvesting, collection, and selection of coffee beans are carried out by the family members of each producer.
At the Joyabaj Wet Processing Plant, the process begins with washing the coffee cherries, followed by a selection process that removes floating coffee beans and defective beans.
At this stage, the coffee cherries are ready for pulping. The coffee is left in contact with the mucilage for 18 hours. Finally, a solar dryer with raised African beds is used. This drying process takes approximately six days, and manual adjustments are made to ensure even drying.
THE GRAINS
Origin: Joyabaj, QuichéRoast: Espresso
Altitude: 1,600 meters above sea level
Variety: Caturra
Benefit: honey
Tasting notes: Coffee with a fruity enzymatic fragrance, with notes of red fruits, lychee and raisin, in addition to sugary notes on the palate; it is a complex coffee, with medium/high acidity and good body.
THE RECIPE
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.*
IN 18 grams of coffee
OUT 40 grams in a cup
Time of 31 seconds.
Coffee boiler temperature 92ºC,
Water pump pressure 7 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 110 ppm
