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Casa Espresso - Guatemala Bosques De San Francisco - Natural

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This lot is an exceptional example of what is possible from natural processing. We cupped this coffee and couldn’t stop talking about it - huge aroma mouthfeel and body, soft fruit acidity. We found notes of praline, Turkish delight and cocoa.


Location & processing

This coffee is grown in Antigua region of Guatemala, on a farm called Filadelfia by farmer Francis Dalton. The Bourbon and Caturra varietals are harvested at 1600 metres above sea level.

After the coffee is hand-picked and sorted it is laid out on patios to dry, being turned regularly to aid even drying. Once dry the coffee is de-hulled to remove the fruit from the beans.

Brew guide

Small V60 - Dose: 15g - Brew weight: 250g - Brew water temp: 92C - Brew time: 2 mins 30 secs
Aeropress - Dose: 15g - Brew weight: 250g - Brew water temp: 92C - Brew time: 2 mins

Espresso*
20g VST baskets Dose: 19g - Brew weight: 38g - Brew temp: 94C - Brew time: 28 secs
Standard Sanremo double baskets Dose: 16g - Brew weight: 34g - Brew temp: 93C - Brew time: 26 secs

*These espresso recipes were developed using a Sanremo Verona RS, and are designed to give a good extraction regardless of machinery and equipmenthowever
fine tuning the recipe to your machinery will bring the best out in this coffee.

Altitude: 1600 masl
Great for: Aeropress, Cafetiere, Espresso, Filter
Origin: Central America/Guatemala
Process Method: Natural (Dry)
Varietals: Bourbon and Caturra

When do we roast and post your coffee?

We roast on Tuesdays

All single 250g coffee orders will be despatched in letterbox friendly, recyclable packaging, by 1st Class postage. Larger quantities of coffees will be sent 2nd class.

Delivery prices to United Kingdom


Initial collection: Casa Espresso - West Yorkshire

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.