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Clifton Coffee: Guatemala, El Limar, Pulped Natural

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From Clifton Coffee:

Pedro & Elisabeth began growing coffee around 20 years ago with only a small number of trees. It is now their main source of income and helps sustain their family, plus support their employees. This year he ensured that the coffee was selectively hand picked and pulped on the same day. It is then left to ferment in cement tanks for 2 days, then move to stone patios where it is dried for a further 5 days. Pedro hopes to develop his farming practises even more over the next few years to help drive cup quality.

Altitude: 1600 masl
Farm/Coop: El Limar
Great for: Aeropress, Cafetiere, Espresso, Filter, Stove Top, Black, With milk
Origin: Guatemala, Central America
Region: Huehuetenango
Owner: Pedro Zacarias Palacios & Elisabeth Hernandes Lopez
Process Method: Pulped Natural (semi-washed)
Tasting Notes: Apple :: key lime pie :: brown sugar
Varietals: Caturra, Bourbon Red Pache

Roasting and delivery information

We roast 5 days a week on our Diedrich IR-12 & CR-25. We roast and rest our EQ & E1 espressos only to a maximum of 10 days so these coffees will arrive ready to use. All other single origins are roasted to order on the next available roast day & sent out within 24 hours.

We recommend a minimum of 10 days rest past roast day on all our espressos and a minimum of 2-5 days rest on all filter coffees.

TO ENSURE SAME DAY ROASTING, ALL ORDERS MUST BE RECEIVED BY 11am. ANY ORDERS RECEIVED AFTER 11am WILL BE ROASTED THE FOLLOWING ROAST DAY.

Delivery prices to United Kingdom


Initial collection: Clifton Coffee Roasters - Bristol

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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.