Guatemala Santa Irene

Origin

• 🇬🇹 Guatemala· Cobán

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Pear. Macadamia. Rooibos . Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Manhattan's coffee beans are at their peak 2 to 3 weeks after roasting Origin Coban VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude 1740 masl Farm Finca Santa Irene Producer Carlos Estrada Roast Level Filter About this coffee: Santa Irene is a protected naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. forest reserve in the Cobán region of Guatemala owned by Dr. Jacinto Estrada Zanabria. In 2012, Carlos Estrada, Dr Jacinto’s son, started working 15 hectares of this land, planting varieties like Catuaí, GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars.. This particular lot is a washed Catuaí that underwent a washed process. First, at the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., coffee is weighed, and transferred to flotation tanks. After the floaters are removed, the coffee is pulped and transferred to concrete fermentation tanks. After fermentation, the coffee mucilage is removed by a demucilager. From there the coffee goes to the washing channels which classifies beans by density. Less dense beans are separated, and coffee is transferred to raised beds to dry. On the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table, we tasted pear, macadamia and rooibos! Brewing Recipe : Espresso Brewing ratio 1 : 2.3 Ground coffee 19g Espresso output 45g Brew time 25-35 seconds Filter Brewing ratio 1 : 17 Ground coffee 16g Total water 260ml Water temperature 93ºc Brew time 3 minutes