GUATEMALA
Santa Barbara
- Country:
-
GUATEMALA
- Flavor profile:
- Walnut, Red apple, Milk chocolate, Orange
- Processing:
- Washed
- Sweetness:
- 6/10
- Acidity:
- 6/10
- Bitterness:
- 4/10
- Variety:
- Caturra, Bourbon
- Score:
- 82.5
- Our espresso recipe:
-
The water temperature is 91 degrees;
• 17 g of coffee;
• 25 seconds;
•Output 42g.
- Comment from the roaster:
- “The base, the foundation, the groundwork for a stable and clean espresso, cappuccinos in various sizes, and even a pumpkin latte.”
Roasting
Packaging
How to grind
404,00 ₴
285,00 ₴ when buying any 16+ packs
About coffee
About the farmer and farm
This lot comes from several farms in the Santa Barbara area of Huehuetenango, at the foot of the Cuchumatanes, Central America's highest non-volcanic mountain range.
Warm air from the lowlands protects the plants from frost, which lets coffee grow here at 1900-2200 meters. The limestone-rich, high-pH soils shape the acidity in the cup.
Most producers in Santa Barbara belong to Indigenous communities and farm small plots of around 0.2 hectares, with about 500 coffee trees each on average.
This lot uses the Caturra and Bourbon varieties.
Processing: washed
Ripe cherries are hand-picked, often by several families who work together at harvest.
The cherries are depulped on simple machines, often shared by several family members.
Fermentation takes place in plastic containers or wooden tanks. After washing, the coffee is dried to around 10.7% moisture.