CHOCOLATE, CREAMY, VANILLA
OMNI ROAST (MEDIUM)
The roast approach for the Guatemala is similar to the Peru. However, these beans behave very differently, they hold on to their temperature quite well. As all coffees, it too, demands a lot of care and attention. It popping sounds of this one are very loud and distinct. Last pops of first crack, and it’s the cooling tray.
ROASTERS RECOMMENDED RECIPE
Brew Method: Aeropress
Grind Size: Medium
Coffee: 18 grams
Water: 90ml (just off the boil)
Brew Time: 1 mins 35 seconds
For us, this yields a lovely sweet coffee which stays true to the inherent qualities our Guatemala, Las Esmeralda offers. Should you want to add milk, this brewing method offers enough body for milk to cut through it.
The Aeropress is one of our favourite brewers thanks to the versatility it offers. The inverted method gives me more control while brewing as all the ground coffee is in contact with the water during the brewing period.
Bonus tip: when drinking our coffees black it pays off to give the brews time to cool down as this will give the flavours a chance to open up even more.
You can find more details on this brew method in our brew guides.
LA ESMERALDA, HUEHUETENANGO
SPECIES | ARABICA
PROCESS | WASHED
VARIETALS | PACHES, BOURBON, SARCHIMOR
ALTITUDE | 1,550 MASL
FARM SIZE | 6.5 HA
COFFEE PRODUCED | 5,500 KG
Don Crispin Matias lives with his wife Margarita and their six children. He explains that he came up with the name of his farm ‘The Emerald’ because he noticed that he had these beautiful gems on his farm. Crispin grew up in the country side and has always loved agriculture. However, before having his own farm, he used to have a grocery shop. At a certain moment he realized that his heart was with producing crops and decided to sell the shop and buy some land to start his coffee farm.
Nowadays he feels proud on his work and achievements in the farm. He is also an active member of the ASIAST, a coffee producer association in his town. Crispin’s coffee consists of all ripe harvested cherries that are depulped on the very same day of picking. The coffee is then fermented for two days and washed in the early morning. The beans are soaked in clean, cold water (with constant circulation of fresh water). After soaking, the coffee is then sun dried for five days on patios.