Quiché — Guatemala
Quiché — Guatemala
In the mountains of San Marcos, Guatemala, the Emanuel community cultivates coffee at an altitude of 1,300 to 1,800 meters, on lands shaped by volcanoes and forests. This terroir carries a rich Mayan heritage.
Harvested manually at full maturity, the coffee is washed and then slowly sun-dried. It is produced by ACOMNAT, a predominantly female organization and member of FECCEG.
IDENTITY CARD
The profile of this coffee
- Floral
- Nuts
- Citrus
Count 60 g of coffee per litre of water, or 15 g for a 250 ml cup. Use water between 92 and 96 °C, never boiling. For filter, extraction should run from 2 min 30 to 4 minutes depending on volume.
This washed coffee handles 95 to 96 °C well: the heat helps reveal its body without masking its acidity.
If the cup is bitter and drying, coarsen the grind. If it is sour and hollow, make it finer. One variable at a time.
Store this coffee as whole beans, in its original bag properly resealed, away from light and heat, at room temperature.
Do not keep it in the fridge: moisture and condensation damage the beans and make them absorb odours.
Once ground, use it quickly: the volatile aromatics escape within days.