Guatemala - El Diamante - Washed
This variant is currently sold out
We Taste: Lemon Pound Cake, Brown Sugar, Green Apple, and Caramel Syrup
Deep in Agua Dulce on the western frontier of Huehuetenango, hours from the city, Patricia Perez lovingly and deftly cares for her coffee plants from blossom through harvest. Paty has been producing her own coffee at Finca El Diamante for just over thirteen years now. Having come from a family with over eighty years cultivating coffee, she mines generations of wisdom in her processes. It's no wonder that El Diamante lots are exemplary each year for their distinctive tropical fruits, sweetness and clarity, from the main Diamante lot to her Maragogype.
Their values are to produce the best coffee that they possibly can with what they have and also to be a strong part of the local community. She values sensible buyers; meaning someone who listens and understands that there is a lot more to coffee than meets the eye and will care about the people and the community as well as the quality of the coffee year after year.
Grind: Medium (on Baratza Encore / Virtuoso 14)
Water: 400ml of at 202 degrees Fahrenheit
Bloom: 50ml of water saturating the coffee. Let sit for 1 minute
2nd Pour: Pour in circles until your at 100ml
Final Pulse Pours: Add 20-40ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 4 minutes