GUATEMALA Los Humitos Washed31
Finished and shipped from Sweden for fast (1-4 days) EU and international premium deliveries.
“It hits the spot each and every morning as an espresso.”
Barista, Alkemisten, Gothenburg, Sweden
SCA SCORE 85.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that declines. Low level of energy througput to enable the beans to develop as much as possible and keep a low development time.
|Region||Amatitlán, Los Humitos Village|
|Varietal||Bourbon, Caturra, Catuaí, Anacafe 14|
|Aroma||Yellow plum, Chocolate|
|Flavor||Caramel, Maple syrup, Raisin|
|Aftertaste||Hazelnut, Milk chocolate, Long|
|Acidity||Malic, Peach, Mid|
Aanacafé (Asociación Nacional del Café) was established in 1960 as a national coffee association, representing all coffee producers in Guatemala and has also been breeding various coffee varieties.Coffee has helped fuel Guatemala’s economy for over a hundred years. Today, an estimated 125,000 coffee producers drive Guatemala’s coffee industry and coffee remains one of Guatemala’s principal export products, accounting for 40% of all agricultural export revenue.
Los Humitos, is located in the village of Los Humitos, municipality of Amatitlán Guatemala in the department of Guatemala, 36 km from Guatemala City, on the slopes of the mountains on the Amatitlán lake and Pacaya volcano. The farm is owned by the sons of its first owner Dr. Rodolfo Castillo.
The farm size is 28 hectares and its production is estimated annually between 500 to 650 quintals (50-60kkg) of coffee parchment. It has different varieties of coffee: Bourbon, Caturra, Catuaí and Anacafé 14. Its land is volcanic and stony, making it a fertile soil, totally ideal for the cultivation of high quality coffee. This is a specialty microlot with a screensize of 16/19.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Guatemala
Finished in Scandinavia