This coffee is a 100% Caturra lot of coffee from producer Benjamin Lopez. Benjamin keeps an extremely biodiverse farm, with a plethora of other fruit trees (banana, avocado, and peach) throughout the coffee shrubs. This keeps his soil high in organic matter and rich in ground cover.
After picking the ripe cherries by hand, Benjamin allows for the coffee to ferment in the cherry for 48 hours in a zero oxygen environment before depulping and washing. This process gives his coffee a clean, but unique and bright flavor profile.
Roast: Medium-light
Origin: San Antonio Huista--Huehuetenango, Guatemala
Process: Extended Fermentation Washed
Varietal: Caturra
This coffee is a 100% Caturra lot of coffee from producer Benjamin Lopez. Benjamin keeps an extremely biodiverse farm, with a plethora of other fruit trees (banana, avocado, and peach) throughout the coffee shrubs. This keeps his soil high in organic matter and rich in ground cover.
After picking the ripe cherries by hand, Benjamin allows for the coffee to ferment in the cherry for 48 hours in a zero oxygen environment before depulping and washing. This process gives his coffee a clean, but unique and bright flavor profile.
Pour-Over Recipe
Bloom. 50g of water for 30 seconds. Pour a continuous stream of hot water in a circular spiral motion ensuring all grinds get saturated. Swirl once to create an even distribution.
Pour One: 137g/1:10 mark. After the bloom, pour one half the remaining water volume (137g), using the same circular spiral motion. Allow water to drain until your timer hits 1:10.
Pour Two: 137g (to a total of 324g). Pour the remaining water volume (137g) into the cone, at a lightly slower speed, and still in the circular spiral motion. Allow to drain for approximately 10-15 seconds and swirl once more.
This coffee is a 100% Caturra lot of coffee from producer Benjamin Lopez. Benjamin keeps an extremely biodiverse farm, with a plethora of other fruit trees (banana, avocado, and peach) throughout the coffee shrubs. This keeps his soil high in organic matter and rich in ground cover.
After picking the ripe cherries by hand, Benjamin allows for the coffee to ferment in the cherry for 48 hours in a zero oxygen environment before depulping and washing. This process gives his coffee a clean, but unique and bright flavor profile.
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