Guatemala community lot sweet like Toblerone and ripe, pink fruits
Perfect for brews hot and cold
We get inordinately excited when fresh-crop Guatemalan coffees start rolling in and with good reason. Benefiting from ideal terroir, highly-regarded Arabica varieties, and plenty of know-how, the washed coffees being produced in this small Central American nation consistently turn out cup profiles of incredible sweetness, body, and complexity. This season’s San José Poaquil is no exception. Exploding with flavors of blackberry, pomegranate, and honeyed-chocolate, this coffee is sure to be a summertime favorite.
Planted amongst peach, avocado, and passion fruit trees, the small-holding farmers of San José Poaquil deliver their freshly-picked Bourbon, Caturra, and Catuai berries to the local washing station. That same day, the berries are pulped, then fermented for 36 hours before being washed clean and dried on concrete patios (most traditional for Guatemala).
The sweet, fruit-forward results speak for themselves. Perhaps tastiest in press pot and auto-dripper formats, get dialed-into blackberry, honey-chocolate, and pomegranate by starting with a 1:16.5 brew ratio, filtered water at 206-208℉, a medium grind, and a 3-3.5 minute brew cycle. The extraction yield ranges from tart pomegranate and honey at the lower end to chocolate and blackberry at higher extractions.