Here is an extraordinary batch of coffee from Finca Antonio Recinos, nestled in the mountains of Huehuetenango in Guatemala. This coffee features juicy strawberry notes and intertwines with a hint of cocoa, adding delicious complexity to the overall structure. It's a funky bean that's great in espresso that everyone will love, and fun in a filter, to satisfy true specialty coffee aficionados.
Embracing tradition while pushing the boundaries of innovation, Sebastian and Antonio Recinos invite you to join them on this exhilarating coffee adventure. This experimental batch of carbonic maceration allows you to discover a mixture of art, tradition and innovation.
We purchased the full 210kg lot, which will be available while supplies last! Hurry to taste the aromas of carbonic maceration.
The development of this exceptional lot from Guatemala was not easy. Error after error, we tasted underdeveloped versions of this cafe, “baked” versions due to a ROR crash, and overdeveloped versions. After a bit of desperation, we took a step back.
Being a natural with a rather particular carbonic maceration process, we tried ourselves with a lower loading temperature and a less aggressive curve, for a total roasting time of 15 minutes. wow! This is where we discovered a brand new coffee with a good body, a not too aggressive acidity and very round and pleasant strawberry aromas on the palate.
A little bit of perfectionism and we've finally arrived at what we believe to be the pinnacle of this coffee, a funky bean that's great in espresso that will please everyone and is both nice in a filter, to satisfy the true coffee lover of speciality.
With a first crack at 11 minutes 44 seconds and a development of 18% for a total time of 14 minutes 28 seconds, it really is a well-developed coffee that offers a roundness and a velvety aspect while keeping the aromas of fruits, thanks to the carbonic maceration.
Although we recommend a poured infusion to take full advantage of the coffee's aromas, here's an espresso recipe that brings out the fruity side without too much acidity:
- 18 g coffee
- 45 g extraction
- All in 30 seconds
Recipe for over
For the over, we got our best results with a Timemore Crystal Eye B75. So here's the single-serving recipe we preferred for extracting it:
- 15 g coffee
- Water at 202 degrees Fahrenheit (94 degrees Celcius)
- Bloom 50ml for 45-60 seconds
- Total volume 250 ml (in two 100 ml instalments after blooming)
- Total brewing time 3 minutes
Importer : Balam Coffee Project
FOB Price : 7.11$ USD /Kg
Our price : 7.82$ USD /Kg