GUATEMALA - PAMPOJILA - NATURAL
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DESCRIPTION SENSORY
Sensory profile: Vibrant and sweet
Taste&Body: Round, juicy and vibrant, with a medium body
Aromatic Notes: Blood orange, black cherry, candies
DESCRIPTION TECHNIQUE
| Package weight | 250g |
| Origin | Guatemala |
| Area | Atitlan |
| Cooperative/Farm | Pampojila |
| Microlot | Alex Herrera |
| Altitude | 1470-1750m |
| Variety | Caturra |
| Process | Washed |
| Moisture | 11,2% |
| Density | 732g/l |
DESCRIPTION COMPLETE
The Mayas called this extraordinary land Pampojilá "land where mists rise".
Pampojilá Farm is rich in volcanic soil on the summit of Atitlán Volcano, which rises above Lake Atitlán, where the almost daily southerly wind brings moist cloud cover, which provides natural shade for the coffee trees in the afternoon.
Pampojilá was founded and formally registered in the late 19th century. The farm has been producing coffee in the beautiful mountains south of Lake Atitlán for over 150 years and has been known for its high quality coffees for many decades. .
The grower: In 2012, the Herrera family bought the farmhouse and renovated it after flooding caused by Tropical Storm Agatha. Thanks to the planting of better Arabica coffee varieties, the production, quality and health of the plants improved rapidly.
The processing plant has been modernized to improve the fermentation and drying of the coffee. Pampojilá has a long history of excellence that the family strives to improve and share for generations to come.
Working process:
The ripest cherries are picked by hand and taken down to the processing plant, where for this Natural coffee, the drupes are first washed in a tank, then they are drained and placed on raised beds where they will remain for 20-25 days, at the beginning with a bed thickness of a few centimeters, and then as the days go by, become thicker to slow down and control drying so that it takes place gradually and precisely. At night the drupes are always covered with cloths and during the day the relationship between sunlight and direct sunlight (when there is any) is controlled to avoid bad fermentations or risky too fast drying.
How to choose:
ROASTING
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked 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 touch of bitterness.
GRINDING
There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Ibrik/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infuser:
QUANTO DURA?
Il caffè ha una durata limitata quando parliamo di qualità. Anche se in etichetta si può scrivere fino a 24 mesi, in genere il caffè di alta qualità, in pochi mesi ha perso la maggiorparte del sapore e dell'aroma. Consigliamo di berlo tra i 7 giorni e i 60 giorni dopo la data di tostatura (a patto che il sacchetto non sia mai stato aperto). Quando il sacchetto viene aperto, la qualità del caffè deteriora rapidamente sempre e in pochi giorni si perdono aromi e sapore. Purtroppo non sempre viene scritta la data di tostatura, sopratutto dalle aziende più grandi. Sui nostri pacchetti la trovi chiaramente scritta sul retro.
P.S. i nostri sachetti sono tutti confezionati con sotto vuoto e aggunta di Azoto, che prolunga la durata potenziale del prodotto.
How to:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Roasting within 30 days
- Fine Grind
- Water temperature around 90-92°
- A single serving of 8-9g (double of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 upwards) can ensure a better result.
Machines that also have a coffee grinder to grind "fresh" coffee are preferable
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Roasting within 30 days
- Medium-fine grinding
- Fill the boiler with water without going over the valve
- Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
- Put on medium heat
- Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
- Mix before serve
The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in timing and in weights, some advice:
- Quality coffee
- Roasting within 20 days
- Medium grind (medium coarse for Chemex)
- Filtered or bottle
- Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
- About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
- Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
- Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light toast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Roast within 20 days
- Medium grind (or as preferred)
- Use filtered or bottled water
- Water temperature approximately 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion for 30-40 seconds
- Mix with the appropriate spoon
- Then pour the remaining water and close the cap
- Turn the aeropress upside down and press firmly but constantly until extraction is complete
- Total contact/infusion time of 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
