First release from this wonderful origin, Guatemala. The silky texture of the coffees from this origin has me completely captivated. An outstanding espresso.
THE FARM
The coffee plantation at Finca La Joya boasts a variety of shade trees and fruit trees, primarily citrus and avocado, making it quite unique and distinct from others in the area. Its location is particularly advantageous, with adequate annual rainfall and relatively low-rocky, clay loam soils, allowing for greater root exploration and nutrient uptake.
The processing takes place on the farm itself. Fermentation occurs in masonry tanks. Once pulped, the fruit is submerged in water for 36 to 48 hours and washed three times until completely clean. Drying time is three days at temperatures of 22°C–27°C.
THE GRAINS
Origin: Todos Santos, Huehuetenango
Roast: Espresso
Producer: Eugenio Ahilon Escalante
Altitude: 1,825 meters above sea level
Variety: Caturra
Benefit: washing
Tasting notes: This is a complex, balanced, and very intense coffee with medium acidity and a velvety texture. On the palate, it offers milk chocolate and notes reminiscent of stone fruit.
THE IMPORTER
This batch has been selected and imported by the Osorio Family. It's the part we enjoy most about our work. Being connected to the source, to the producers, cooperatives, logistics operators, and so on, is something we're passionate about and helps us to highlight their tremendous work.
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.*
Washing:
IN 19 grams of coffee
OUT 35 grams per cup
Time of 27 seconds.
Coffee boiler temperature 93ºC,
Water pump pressure 9 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 110 ppm
