*We roast every Tuesday. All orders placed before Monday 12:00pm (AEST) will be roasted and fulfilled that Tuesday. All orders placed after that will be roasted the following week.
Country- Guatemala Region - Fraijanes Producer/s- Castillo Family Washing Station- Located on the farm Processing- Washed Varietal/s- Bourbon, Catuai, Caturra, Pache Altitude- 1600-1780 MASL Harvest- February 2019
Agua Tibia is managed by Erick de la Roca, a fourth-generation coffee producer who also owns his own farm, La Esperanza, in Acatenango. Erick lives on the farm at Agua Tibia with his wife and three children, and has been managing it since 2011. He oversees all of the activities on the farm, however coffee is his primary focus and he has been charged with improving both the quality and yield.
Harvest time at Agua Tibia begins in November and concludes at the end of March. During this time 220 people are employed, which helps sustain the local economy. These seasonal workers are trained in best-picking techniques, and only ripe, red cherries are delivered through the wet mill. Coffee is delivered to the wet mill (located on the farm) in the afternoon each day during the peak of the harvest season. Once there, it is pulped and delivered to tanks for fermentation. After around 48 hours, the coffee is washed using clean water and then delivered for drying on the farm’s patios. The parchment is thinly spread and regularly raked over the course of 14 days so as to ensure slow even drying.
Espresso Recipe: 1:2.8 ratio In: 20 grams dry dose Out: 58 grams beverage weight output Time: Contact time of 23+ seconds
Filter Recipe: 1:16 ratio In: 20 grams dry coffee Out: 320 grams brewing water Time: 3:00-3:30 minutes