Guatemala: Double Fermented
Guatemala: Double Fermented
Guatemala: Double Fermented
Guatemala: Double Fermented

Guatemala: Double Fermented

$29.00 Sale • Save

Punta Del Cerro

Cup Profile:
Balanced and full-bodied with notes of cola nut and lively acidity.

Varietal:
Bourbon, Caturra

Process:


  • Picking: Handpicked at 23°-24° Brix for high sugar content.

  • First Fermentation: Cherries ferment in sealed tanks for 36 hours with strict temperature and pH control.

  • Depulping & Second Fermentation: After depulping, beans undergo a second 36-hour fermentation.

  • Drying: The beans are washed and dried on raised beds for 14-18 days, with careful moisture monitoring to reach 11-12%.

Elevation:
1750 MASL

Learn about these special coffees, the farm, and the family that they are sourced from in our Journal. 

Grind Whole Bean
Size 340g
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Brew Guide

Our head roasters have always vouched to brew what tastes good to you. We use these guides as a starting point and a general process through each method to brew the best coffee.

Fundamentals

  • Preheat your brewing vessel
  • Weigh your ingredients
  • Make sure your brewing vessel is clean
  • Use water that is almost but not quite boiling
  • Make sure to wet all the grounds evenly
  • Rinse any paper filters with hot water before use
  • Be sure to grind the coffee to the correct coarseness for the brewer you are using
  • Fresh coffee will "bloom" which is CO2 being released as hot water hits the coffee
  • To adjust strength change the grind, not the ratio of coffee to water. For stronger tasting coffee grind finer for less intense flavor coarsen your grind.
Conical Pour Over

  1. Wet filter with boiling water and discard water
  2. Put in 20 grams of medium ground coffee
  3. Pour in 100 grams of water & allow coffee to bloom
  4. Pour in remaining 240 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. When all water is in stir once in a circular motion
  6. Let drip till done
Chemex

  1. Wet filter with boiling water
  2. Put in 40 grams of medium ground coffee
  3. Pour in 200 grams of water & allow coffee to bloom
  4. Pour in remaining 480 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. Let drip till done
Aeropress

  1. Place the top portion of the brewer upside down on table
  2. Fit the bottom section over the rubber basket (At this point the numbers should be upside down on both parts of the brewer.)
  3. Put in 15 grams of medium ground coffee
  4. Pour in hot water to top (around 250 grams)
  5. Stir and make sure there are no dry grounds hiding at the bottom
  6. Let sit for 45 seconds
  7. Affix the filter cap with a wetted paper filter into the fitting (this should be at the top at this point) and depress a tiny bit so the slurry is close to the filter.
  8. Carefully invert the entire brewer onto your heated mug and press to the bottom.

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