Place of the Ancients, Guatemala

Description

Crisp red apple opens into smooth chocolate and finishes with rich, nutty macadamia. This washed Guatemalan coffee from Huehuetenango, whose name means "place of the ancients," stays balanced and comforting across light, medium and dark roasts, so it is an easy single origin to start with.

Source

• Region: Huehuetenango, Guatemala
• Varieties: Bourbon and Caturra
• Elevation: 4,900 to 5,600 ft
• Process: Washed, sun-dried on open patios
• Tasting notes: Red apple, chocolate and macadamia

Roast and brewing guidance

Available in light, medium and dark roasts. It is balanced enough for any brew method, from pour-over, AeroPress and French press to automatic drip, cold brew, moka pot and espresso. Choose the roast that suits your cup. These are starting points, not limits.

For brewed coffee other than espresso or moka pot, start with 10 g of ground coffee per 150 ml of water, or 15 g per 225 ml. Adjust grind or contact time to suit your brewer and taste.

For espresso, start with 18 g of coffee for medium and dark roasts, or 17 g for light roasts, and target a 36-42 g beverage yield, roughly a 1:2 ratio. For light and medium roasts, aim for an extraction time of 25-35 seconds; for dark roasts, 17-25 seconds. If a light or medium roast tastes sour, raise the brew temperature (if your machine supports it) or increase the yield toward 40-42 g. For dark roasts, tune out bitterness by shortening the extraction time with a coarser grind.

For moka pot, fill the filter basket level to the top without tamping or compressing, and adjust the grind so it fills cleanly. For a 150 ml (3-cup) pot, that is about 15 g of coffee, roughly a 1:10 coffee-to-water ratio. Fill the water to just below the safety valve, and follow your brewer's basket and water-fill limits.

Roasted to order. Rest it your way.

We roast your coffee to order and ship it the day after roasting. That gives you the chance to experience a fresh roast as it develops, or plan ahead and rest it for the way you brew.

There isn't one peak-flavor window for every coffee. Roast level and brewing method both matter. Espresso often benefits from more rest, and lighter roasts may need longer to open up. Taste your coffee over several days to find the balance you enjoy.

Keep the bag tightly sealed in a cool, dry place, away from sunlight.