the flavor profile
Aeropress
Recommended brewing method
San Lorenzo El Cubo, Antigua
REGION:
Guatemala
Country:
Finca Medina
Producer:
Natural
Processing:
86,50
SCA score:
Low
ACIDITY:
Red Catuai
VARIETY:
1600-1800
ALTITUDE:
Step-by-step instructionS
Cup profile: less acidic clean taste with flavors and medium body, usually brewed for 1 cup
HOW TO (4 min):
Place the filter and rinse with hot water
Assemble your Aeropress
Put in 17g (≈2,5 tbs) of coffee (medium grind)
Slowly pour in 220g of hot water (92°-94°C)
Gently stir with a spoon to saturate the coffee and fasten the cap
Wait for 1-1,5 minutes
Plunge down slowly and enjoy your coffee
about GUATEMALA COFFEE
The Coffee and Process
Catuai, a hybrid of the Caturra and Mundo Novo varieties, is regarded as a reliable crop with the potential for good cup quality. It is generally known to exhibit nutty and sweet notes. Naturally processed at La Cabana, these characteristics were complemented by hints of fruit.
The Exporter
Raul Rodas, founder of Paradigma Coffee Trading and the roastery Paradigma Coffee, is a four-time Guatemala National Barista Champion and the World Barista Champion in 2012.
The span and scope of his coffee journey have given him a thorough understanding of what must be done at key points in the specialty coffee value chain to create a remarkable experience for the consumer to enjoy their cup. He has also established relationships with meticulous and forward-thinking producers across the known and upcoming coffee-growing regions in the country.
Catuai, a hybrid of the Caturra and Mundo Novo varieties, is regarded as a reliable crop with the potential for good cup quality. It is generally known to exhibit nutty and sweet notes. Naturally processed at La Cabana, these characteristics were complemented by hints of fruit.
The Exporter
Raul Rodas, founder of Paradigma Coffee Trading and the roastery Paradigma Coffee, is a four-time Guatemala National Barista Champion and the World Barista Champion in 2012.
The span and scope of his coffee journey have given him a thorough understanding of what must be done at key points in the specialty coffee value chain to create a remarkable experience for the consumer to enjoy their cup. He has also established relationships with meticulous and forward-thinking producers across the known and upcoming coffee-growing regions in the country.
The Producer and Farm
Nueva Santa Rosa is situated in the Santa Rosa region, which has a variety of beneficial microclimates that permit crops to express specialty-grade qualities in the cup. It has recently been identified for its strong potential as a specialty coffee origin. The recognition came when five of its coffees made it to the 2022 Cup of Excellence, even while it is outside the coffee-growing regions officially designated by the National Coffee Association (ANACAFE)
Finca La Cabana is a family farm in its fourth generation. They have received several ANACAFE regional awards for their washed, honey, and natural processed coffees. Under the leadership of Isauro Solares, they counted among the 2019 Cup of Excellence National Winners. They are also known for their sustainable coffee production practices, continued efforts to improve quality, and the supplemental employment they provide to community members with unstable jobs.
Nueva Santa Rosa is situated in the Santa Rosa region, which has a variety of beneficial microclimates that permit crops to express specialty-grade qualities in the cup. It has recently been identified for its strong potential as a specialty coffee origin. The recognition came when five of its coffees made it to the 2022 Cup of Excellence, even while it is outside the coffee-growing regions officially designated by the National Coffee Association (ANACAFE)
Finca La Cabana is a family farm in its fourth generation. They have received several ANACAFE regional awards for their washed, honey, and natural processed coffees. Under the leadership of Isauro Solares, they counted among the 2019 Cup of Excellence National Winners. They are also known for their sustainable coffee production practices, continued efforts to improve quality, and the supplemental employment they provide to community members with unstable jobs.
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