THE BEANS

Origin: Huehuetenango
Producer: Small producers
Altitude: 1,500 -1,800 masl
Variety: Bourbon, Catuai, Caturra, Paché.
Process: Washed
Tasting notes: Citrus notes in the fragrance reminiscent of lemon. Brown sugar and chocolate biscuit notes in the mouth. With a smooth acidity and texture, it is a balanced and pleasant coffee.

LOT HISTORY

Jabirú is a washed SHB EP grade coffee from the municipality of Unión Cantinil, in the department of Huehuetenango, Guatemala. We work with several small producers in the region, with farms averaging 1.5 hectares in size. This high-altitude region offers some of the best coffees in the region.

This coffee is produced entirely by small farmers. Cherries are harvested at their optimal ripeness and pulped, usually with manual or small motor pulpers. Afterwards, they are fermented overnight until the mucilage breaks down, and then washed in specialized channels.

The washed parchment is dried exclusively in the sun, as producers do not have mechanical dryers. Given the mountainous and shaded geography of Huehuetenango, drying is done on roofs, patios and tarpaulins, making the most of sunny areas. During the process, the coffee is regularly stirred to ensure uniform drying.

THE RECIPE

At Familia Osorio, we believe in the uniqueness of each coffee. That's why we light roast to accentuate the brilliance of each origin so you can enjoy its full flavor with any brewing method.

This means that these light roasts sometimes also work as Single Origin espressos, allowing you to enjoy the coffee in both methods by experimenting with its recipe more precisely.

We offer these guidelines to give you a starting point for developing a recipe, but you should keep in mind that it may change depending on the machine you use, the grinder, and the water*

Familia Osorio recommends proper resting of your coffee beans. Degassing is important to find your cleanest and most flavorful cup. We recommend resting your espresso coffee for 10 days and your filter coffees for at least 14 days. Play around and discover how the flavor of your coffee evolves.

ESPRESSO

IN 18 grams of coffee
OUT 40 grams in cup;
Time 25- 29 seconds.
Coffee boiler temperature 93ºC,

Water pump pressure 6 bar*
*La Marzocco, Linea Mini
*Victoria Arduino, Mythos One
*Osmotized water, 100 ppm