Seasonal Feature

El Chingo Volcano Anaerobic Washed

GUATEMALA + EL SALVADOR

$23.00$105.00

WEIGHT 400g

PRODUCER Jaime Rios Canana, Gualvador Est

VARIETY Catuai, Bourbon, Pacas

REGION Atescatempa, Volcan Chingo

TASTE peach, chocolate covered berries

 

ROAST DEGREE

roast degree icon

RECOMMENDED BREW METHOD

aeropress coffee icon AEROPRESS

small chemex coffee brewing icon CHEMEX

Pour Over HARIO V60 POUR OVER

The Cup

This is a Anaerobic processed microlot from Gualvador Estate located in the New Oriente region of Guatemala. This coffee is definitely one for the adventurous coffee lovers. Our first reaction to trying this coffee was “this must be the coffee equivalent to fruit salad”. These beans alone are extremely aromatic, smelling like fresh berries. The cup is bright, peachy, and resembles the taste and smell of chocolate covered strawberries or blueberries. This microlot is for for the espresso lover thats up for a challenge but we assure you the pay off is delicious. This coffee shines effortlessly through pour over, french press and Aeropress.

Gualvador Estate

Gualvador Estate is located right at the border between Gualemala and El Salvador which also sits in the micro region of Atescatempa. You can see a landmark inside the farm signaling the border between two countries, hense the name of the estate: Gualvador. The estate is owned by Mr. Jamie Rios who is the third generation of coffee growers in his family. Mr Rios is a Salvadoran who has been living in Guatemala most of his life.

From any point in the farm you can see the breathtaking view of the volcano El Chingo which sits between the borders of Guatemala and El Salvador.

Brewing Recipes

French Press

32g (#10 on the Baratza Vario)

use 525ml of 200F water

Steep fdor 5 minutes before plunging.

Chemex

30g of medium ground coffee (#5 on the Baratza Vario)

500ml of 195F water

Pour around 120ml of water at a time equaling the full 500ml within a 1 minute time span.

Aeropress

Use 16.5g of medium ground coffee (#3 on Baratza Vario)

250ml of 185F water.

Hario V60

18g of medium ground coffee (#4 on the Baratza Vario)

250ml of 200F water

Espresso

20g in

42g out

32 seconds