Description
Country
Guatemala
Region
San Pedro Necta Huehuetenango
Producer
René Méndez – Fince Jolimex
Arabica variety
Caturra
Altitude
1550 masl
Process
washed
Tasting notes
orange – plum – dark chocolate
Suggested for
espresso
René Méndez owns Fince Jolimex in Huehuetenango. THis 1.3-hectare farm is fully planted with around 9,800 coffee trees consisting of Bourbon and Caturra. The coffee is picked and fermented for 36-48 hours before drying on patios for 6-8 days.
Brewing recipe:
- Water Temperature: 94.5° C
- Ground coffee: 17 g (double shot)
- Ratio 1: 2,2
- Pre-infusion : 3 seconds
- Total brew time: 24-26 seconds
