Guatemala Huehuetenango

$22.00

Tasting notes

Strawberry, vanilla bean and burnt toffee, with delicate tropical notes to finish

A washed Guatemalan from Los Arroyos, grown at around 2,000 metres.

Origin: Guatemala — Los Arroyos, Huehuetenango
Variety: Caturra
Altitude: 2,000 masl
Process: Washed
Roast: Light–medium
Notes: Strawberry, vanilla bean and burnt toffee, with delicate tropical notes to finish

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Roasted in Sydney.

How to brew it

Espresso

Dose20g in

Water40g out

Time27–30 sec

Rest the beans 7–10 days after roast for the sweetest shots.

V60 / pour-over

Dose15g

Water250g at 94°C

Time2:45–3:15

Bloom with 40g of water for 40 seconds, then pour in slow circles.

AeroPress

Dose15g

Water220g at 90°C

Time2:00

Stir three times, steep, then press gently for 30 seconds.

Plunger

Dose30g, coarse

Water500g at 94°C

Time4:00

Break the crust, skim, then plunge slowly.

Roasted to order

Small batch, big flavour

Every bag is roasted in Sydney, and sent out fresh.

Footage: Antoni Shkraba via Pexels (Pexels Licence).

The roastery

Sourced green, roasted in small batches in Sydney and sent out fresh.