Casa Espresso - Guatemala Bosques De San Francisco - Natural

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