Guatemala, El Calagual
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ABOUT THE BEAN
This micro-lot was produced by Darwin Estuardo Fabian Estrada. Once picked the cherries go through 36 hours of anaerobic fermentation using permeable nylon sacks, which keeps the coffee stable by matching its internal temperature with that of the surrounding environment. Finally, they are dried on Calagual’s raised African drying beds for 8 days, turned by hand and dried for further 24 days. Darwin believes the flavours in the cup benefit from a longer and slower drying time.
Region
Santa Rosa, Concepción Zacuapa
Variety
Pache
Process
Natural
Altitude
1,550-1,800 MASL
Producer
Darwin Estuardo Fabian Estrada
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Espresso
Brew Ratio
1:2.7
Contact Time
28-32 seconds
Dose
22g
Extraction
60g
Temperature
94°C
Filter
Bloom
50g (40 seconds)
Brew Ratio
1:16
Dose
15g
Draw Time
2:30
Pour Time
1:30
Pours
2 (including bloom): 50g, 200g
Temperature
97-100°C
Water
250g