Guatemala - Concepcion Villatoro (WS)

ROUND AND APPROACHABLE WITH NOTES OF MILK CHOCOLATE, ALMOND, AND DRIED CRANBERRY

$11.00

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Size 12oz // 340g 5LB

Quantity

Roast level: Light-medium
Processing method: Washed
Region: Huehuetenango
Farm: Concepcion Villatoro
Varietals: Caturra

If it's an all day drinking coffee you need to power through home projects, or just sit and enjoy a game of Scrabble with, then look no further. Guatemala is a popular offering on our menu for a reason. These cups are chocolate forward in sweetness with a spritz of citrus and dried fruit making it a balanced and approachable cup for many.

Concepcion Villatoro is managed by just five employees growing multiple coffee varietals on a 150 acre farm. Plans to expand the farm via adjacent land will host more coffee in the hopes of producing micro lot worth offerings.

About the region:

Huehuetenango is located in Western Guatemala bordering Mexico. It is extremely diverse and known for producing some of the best coffees in Latin America due to its climate, altitude, water sources, and traditional coffee varieties.

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium - or - similar to beach sand

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.