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    Guatemala, El Calagual

    Tasting Notes: Tropical, Plum & Chocolate Mousse

    Country: Guatemala
    Region: Santa Rosa, Concepción Zacuapa
    Varieties: Pache
    Process: Natural
    Altitude: 1,550-1,800 MASL
    Farm Owner: Darwin Estuardo Fabian Estrada

    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.

    BREWING GUIDE:

    Espresso
    Brew Ratio: 1:2.7
    Dose: 22g
    Beverage Mass: 60g
    Contact Time: 28-32 seconds
    Temperature: 94°c

    Filter
    Brew Ratio: 1:16
    Dose: 15g
    Water: 250g
    Temperature: 97-100°c
    Bloom: 50g (40 seconds)
    Pours: 2 (including bloom): 50g, 200g
    Pour Time: 1:30
    Draw Time: 2:30

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