Guatemala - AAPICAFI Cooperative

A ROUND AND SWEET CROWD-PLEASER WITH PLEASANT CITRIC ACIDITY. NOTES OF TOFFEE, HOT CHOCOLATE, AND APRICOT.

$13.50

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Size 8oz // 227g 12oz // 340g 5LB

Quantity

Roast level: Light-medium
Processing method: Washed
Region: Huehuetenango
Cooperative: AAPICAFI, 24 members
Varietals: Bourbon, Catimor, Caturra, Maragogype, Pache

AAPICAFI is a cooperative located in the Huehuetenango region of Guatemala. This cooperative was established in 2013 and is made up of 24 producing members. The name in English stands for “Association of Beekeepers and Coffee Growers."

This Fairtrade cooperative has a strong environmental focus and is dedicated to preserving the environment for honey bees which are critical to the local habitat.

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.