10,67€ – 20,64€
Specialty coffee from Guatemala. 250 and 500 g tins.
WHAT TYPE OF ROAST SHOULD I CHOOSE?
Different types of roast allow us to mould the flavour of the coffee. The choice of roast requires consideration of the way in which the coffee will be prepared, as well, of course, as personal tastes and preferences.
A light roast will give a coffee which retains greater complexity of flavour and more acidity, but will sacrifice intensity and body. This is recommended for coffee prepared with a filter or electric coffee makers.
We recommend a medium roast as highly balanced and multifunctional, allowing the greatest number of different forms of preparation without forsaking flavour. Suitable for both espresso machines and filter methods, such as an electric coffee makers, or a moka or Italian coffee maker.
A dark roast, meanwhile, will give greater intensity of flavour, bitterness and body, while losing acidity and complexity of flavour. We recommend this roast for lovers of Italian espresso, with body and intense flavour. We do not recommend such a roast for filter coffee makers, such as electric models.
If you have any queries about our roasts, just write to us at [email protected] for further explanations. Thank you, and enjoy whichever coffee you choose.
This coffee is grown in Santiago Chimaltenango, a municipality in the Huehuetenango department, in the heart of the Sierra de los Cuchumatanes mountains, 1,650 m above sea level.
The farmers of Rio Ocho are committed to organic agricultural practices, earning this coffee Fair Trade, Organic Coffee and UTZ certification. Marcos Aguilar García is the producer of this spectacular coffee of the Caturra variety, with the Rio Ocho and La Ceiba estate producing a combined volume of 5,200 kg.
The coffee is harvested between March and April, before then undergoing wet processing on the estate itself. Once the cherries have been selected at their optimal point of ripeness, they are depulped the same day, and left to ferment in water for between 36 and 48 hours.
They are then washed up to three times to leave them completely clean. The drying time is three days, with temperatures ranging between 22° C and 27° C. The pulp is used as organic fertiliser.
TECHNICAL DETAILS
Area: Santiago Chimaltenango – Huehuetenango
Altitude: 1,650 m above sea level
Estate: Rio Ocho
Variety: Arabica – Caturra
Process: Traditional washing
Organic, Fair Trade and UTZ certification.
Aroma: Sweet, with hints of nuts and yellow fruit
Flavour: Granola with honey, sweet acidity with hints of red apple, moderate and silky body, aftertaste of milk chocolate.
TASTING NOTES
Aroma… 8.25
Flavour… 8.00
Aftertaste…8.00
Acidity… 7.75
Body… 8.25
Balance …8.25
Uniformity… 10
Sweetness… 10
Cleanliness… 10
Overall… 8.25
Total… 88.00
A Specialty coffee is defined as any which, following a comprehensive examination and professional tasting, achieves more than 80 points on the SCA (Specialty Coffee Association) scale. We are a little more demanding, and will not accept any coffee that scores below 82 points. Our Q-Grader and the other coffee supply professionals handle the process of this painstaking selection.
All our coffees are produced to order, and delivery times will therefore be approximately 5-6 days. Our prices include VAT.
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The legitimate basis for processing is your consent. Your data will not be transferred to third parties. You have the right to access, rectify and erase your data, in addition to the other rights explained in our privacy policy.
