Guatemala - San Jose Poaquil
Region: Chimaltenango, San José Poaquil
Farm: Different small producers
Cultivar: Bourbon, Caturra, Typica
Altitude: 1 800 - 2 000 m
Taste notes: Sponge taffy, milk chocolate and lime pie
This Guatemalan coffee is a perfect balance between sugar and acidity.
An intense taste of sponge taffy and milk chocolate appears from the first moments while a sweet lime finish is revealed at the end of the sip. Depending on your preparation technique, you may also perceive notes of apricot.
With high altitudes reaching over 2,000 meters and rich in old varieties of Typica and Bourbon, producers in the Chimaltenango region produce world-class coffees with very balanced and accessible characteristics. Typica is planted in abundance, alongside smaller quantities of Bourbon and Caturra, in a northern area bounded by San Jose Poaquil, Comalapa, and San Martin Jilotepeque. This area has ideal conditions for growing these ancient varieties. Often, growers own less than a hectare of coffee and most harvest their own cherries, which they take to nearby receiving stations where they are then processed and dried in Antigua.
These beans are dry fermented for 8 to 12 hours before being washed. They are then dried for 6 days on terraces.
It is a versatile coffee, which will express itself with certain variations depending on the method chosen, but none is preferred. We encourage you to try it in all ways.
Brewing parameters :
Dry coffee : 18.5 grams
Wet weight : 40.8 grammes
Time : 29 secondes
Water temperature : 200° F (93° C)