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2023 Stitch Coffee
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Guatemala El Calagual (Natural)

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250g
500g
1KG
Whole Bean
Aeropress
Espresso
Moka Pot
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0

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about the bean

Hibiscus tea, ripe plum and chocolate, with a mousse-like texture and sweet finish. Rich and syrupy.

This special micro-lot comes from a tiny 4.5-hectare farm owned by Darwin Estuardo Fabian Estrada, a fifth-generation coffee producer.

The first processing stage is the picking. The team only pick coffee at 25-26° Brix. The Pache variety easily achieves this metric, as it has a naturally high concentration of sugars. Once the coffee is picked, the second stage is 36 hours of aerobic fermentation. This is done using permeable nylon sacks, which keeps the coffee stable by matching the internal and ambient temperatures.

The third stage is drying African drying beds. The cherries are left to dry for approximately 8 days before being turned by hand.The desired moisture level is reached after approximately 24 days of drying.

Region
Santa Rosa
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
Contact Time
28-32 seconds
Dose
22g
Brew Ratio
1:2.8
Temperature
94°C
Extraction
62g
Filter
Dose
15g
Bloom
30g (40 seconds)
Pour Time
1:30
Brew Ratio
1:17
Draw Time
2:30
Temperature
95-97°C
Pours
2 (including bloom): 30g, 225g
Water
255g

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