IN THE CUP
Revel in this sweet, creamy and perfectly balanced cup of Guatemalan coffee. Whether you prefer your coffee black or white, you won't be disappointed as this cup boasts flavours of caramel brownie, macadamia and black tea.
STORY BEHIND THE CUP
Calahute, located in the department of Huehuetenango, is a family owned and managed farm dating back to the 1950s. Now run by third-generate coffee producer, Alfonso Anzueto, the farm sits at an elevation of 1,300 - 1,500 MASL, with 210 hectares dedicated to coffee.
Alfonso is dedicated to environmental practices that ensure that the coffee, and all that grows and thrives around it, benefit from his agricultural practices. All the water used during the processing of his coffees is recycled and treated at the estate and with the coffee growing under the shade of Ingas and Grevillea trees, the coffee tress are protected from the sun. This environment also provides valuable organic material, keeping the soil moist and well-nourished.
Alfonso has also dedicated three plots of land to keeping bees which further enriches biodiversity of the region as well as diversifying the offerings of the farm with the production of honey.
Alfonso's dream is to become a leader in quality in the region and with his investment in diverse practices, experimentation and processing he is well on his way to achieving this- the proof is in the cup.
BREW GUIDE
Dose: 16g coffee | 240g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
