Single-farm Guat lot brings elegant balance to Bourbon
Sweet, elegant Antigua shines across multiple brewing methods.
As part of our ongoing sourcing relationships in Guatemala, we are pleased to release Los Piños, a single-farm microlot from the heart of Antigua. Sweet and smooth, this washed Bourbon variety is an ideal coffee to share with family and friends.
High-elevation pine forests and active volcanoes provide the backdrop for Antigua, home to some of the most sought-after coffee terroir in the world. Adrián Solares’ farm actually sits directly on the fertile slopes of the Volcan de Agua. Working hard into his seventh decade, Sr. Solares shows no signs of letting up, saying that others slow *him* down. Ripely-picked Bourbon berries are transported from Los Piños to the nearby mill at Nueva Esperanza, where the berries are pulped before undergoing a hybrid washed process that includes both dry and wet fermentation. This combination of open-air and under-water fermentation accentuates our perception of dried, lightly fermented fruit, adding a beautiful counterpoint to this coffee’s sweet flavors of milk chocolate, caramel, and candied nuts.
We hope you get a chance to taste this limited-time single-farm lot from Los Piños, our last north-of-the-Equator American coffee of the season (see the fresh crop coming in April/May/June). We encourage auto-dripper and press pot methods to get the most out of this sweet, creamy Antiguan microlot. Get dialed-into milk chocolate, dried orange fruit, and caramelized nuts by starting with a 1:16.5 brew ratio, filtered water at 207-208 ℉, a medium-coarse grind, and a 4-6-minute brew cycle. The flavor yield ranges from orange/peach juice and nougat at the lower end to more balanced chocolate, almond, and caramel at higher extractions.