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COFFEE SUBSCRIPTION BUILDER

step 1
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SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Espresso

Guatemala, Falla Family Pacamara Natural Espresso

watermelon, strawberry, mango

COFFEE FACTS
  • REGION: Volcan de Acatenango, Antigua
  • FARM: Finca San Sebastian
  • ELEVATION: 1585m-1830m
  • VARIETY: Pacamara
  • PROCESSING: Natural
  • DRYING: 25 days on raised beds
  • PACKAGING: Grain-Pro
  • STORAGE: Green coffee frozen to preserve freshness
ESPRESSO BREWING PARAMETERS
  • ESPRESSO: 18.5g in, 38g out, 33 seconds, 125 psi, 94°C/201°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

It’s hard to imagine a much prettier place to grow coffee than on the eastern slopes of the Acatenango Volcano. Finca San Sebastian was originally planted in 1890 and is now being managed fourth generation coffee producer, Estuardo Falla. San Sebastian is a large farm with over 500 hectares of coffee and nearly 2000 hectares of forest, macadamia nuts, avocado and dairy cattle. I first came across coffee from San Sebastian in 2018, when I met Adrian Cabrera. Adrian’s father, Edgar, is Estuardo’s partner in the exporting business called “San Miguel Coffee”. 

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