GUATEMALA - PIEDRA AZUL - WASHED
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DESCRIPTION SENSORY
Sensory profile: Round and sweet
Aromatic Notes: Candied orange, milk chocolate, caramel
Taste & Body: Clean and sweet, low acidity, medium body and persistent
DESCRIPTION TECHNIQUE
| Package weight | 250g |
| Origin | Guatemala |
| Area | Huehuetenango |
| Cooperative/Farm | El RIncon |
| Microlot | Piedra Azul |
| Altitude | 1500-1800m |
| Variety | Caturra, Bourbon |
| Process | Washed |
| Moisture | 10,6% |
| FARMGATE PRICE* | 6,59€ |
DESCRIPTION COMPLETE
Perched in the captivating landscapes of La Libertad, Huehuetenango, Guatemala, the esteemed Finca El Rincón features a history rich in legacy and dedication. Purchased by Roberto Molina in 1956, this 25.5-hectare farm witnessed the cultivation of Caturra, Bourbon and Catuaí varieties. After the passing of Roberto Molina in 2012, his wife Yolanda Garrido de Molina took care of the farm until 2016. From that point on, the Vides family took the reins, pushing the farm into a new era of production that includes washed, natural and honey coffees.
Finca El Rincón is located at an altitude between 1500 and 1800 meters above sea level. Accompanied by the embrace of Gravilea and Inga Shade, the farm is a testimony to the meticulous art of cultivation. Pruning, carried out annually, adapts to the constantly evolving needs of each plant, while selective manual harvesting ensures that only the ripest cherries end up in the collection baskets.
The coffee's journey from tree to cup is a symphony of precision. After 24 hours in the bags, the cherries are subjected to a series of refined processes, including pulping, fermentation and washing over the course of approximately 24 hours. Once the process is complete, the beans are spread on the patio for approximately 15-18 days, reaching the perfect humidity level. They are subsequently stored in the company's warehouses, awaiting the next step.
The lot known as Piedra Azul is an integral part of the production of El Rincón Farm, owned by the Vides family. Its name originates from the blue rocks that grace the stream that runs along the plot where the coffee thrives. The very essence of this stream infuses the coffee with a sense of connection to the earth. The El Rincón farm, in turn, is a cornerstone of Finca La Bolsa, adding to the collective legacy.
Moving coffee from farm to cup involves going to a dry mill in Guatemala City. Here adherence to customer requirements is a non-negotiable standard. Cupping approval in the QC lab provides the final stamp of excellence before the coffee is elegantly packaged in custom bags.
The journey is not without its challenges. The farm finds itself having to deal with the complexity of high production costs, emblematic of its dedication to quality. The ebb and flow of foragers and workers in the region echoes broader socio-economic dynamics.
For the future, the company plans continuous investments and developments, to further refine its already impressive coffee production. While coffee remains their cornerstone, the legacy extends to education and fostering a vibrant community.
In the heart of the picturesque landscapes of La Libertad, Finca El Rincón is more than just a farm: it is a testament to a family's legacy. The Vides family's commitment to coffee excellence resonates in every cup, connecting past, present and future. Among the hills, this café weaves a tale of tradition, innovation and shared pursuit of excellence, a journey that resonates with the heritage and splendor of the region.
*FARMGATE PRICE
The Farmgate price is ultimately the real price paid to the farmer who originally produced the coffee. Ultimately it is the most transparent price you can find.
The following costs must then be added to the Farmgate price before arriving at the roasting plant:
- Packaging costs
- Handling costs at origin
- Logistics costs (shipping and customs duties)
- Handling charges on arrival
- Costs of customs clearance and phytosanitary controls in Europe
- Internal transport costs
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROASTING
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.
P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
