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COFFEE SUBSCRIPTION BUILDER

step 1
step 2
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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, San Jacinto

brown sugar, citrus, chocolate

COFFEE FACTS
  • HARVEST: February-March, 2020
  • VARIETY: Bourbon
  • LOCATION: Ixban, Huehuetenango
  • PROCESS: Washed by Fermentation
  • DRYING: Sun-dried tarps
  • STORAGE: Green coffee frozen to preserve freshness
ESPRESSO BREWING PARAMETERS
  • Input Dry Coffee: 19g
  • Output Espresso Liquid: 40g
  • Time from Pump Start: 35 sec.
  • Group Head Pressure: 125 psi
  • Group Head Temperature: 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

Great things are often discovered in the most serendipitous ways. In 2013, during a trip to visit Paty Perez in Huehuetenango, I was driving back to the city and was forced to divert off the main road due to a road closure. The detour took me along the high road through a small region called Ixban (pronounced “eesh-bahn”) on the way to San Pedro Necta. During this trip, I took various GPS coordinates and altitude measurements. I noticed a good deal of coffee farms at elevations between 1700 and 2000m, with most farms having a healthy amount of old growth bourbon.

 

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