About this coffee
ORIGIN
Guatemala Puerta Verde
The Puerta Verde plantation is located in one of the most traditional coffee-growing regions of Guatemala, Antigua, and is owned by the Zelaya family. The volcanoes "Agua en Fuego" provide this area with a microclimate that is very fertile soil and a temperature of around 25°C on average. The Zelaya family has its own wet-mill and dry-mill, allowing them to ensure the quality throughout the entire process.
This mix of Bourbon and Bourboncito varieties (a dwarf variant of Bourbon) is processed according to the washed method. This method, which is widely used in Guatemala, involves picking the coffee berries by hand. Only by picking by hand can ripe coffee cherries be harvested with utmost precision. A sophisticated control system, developed by the family, ensures that only ripe cherries reach the wet-mill. The coffee cherries then pass through a pulper where the skin and pulp are removed. The coffee then goes into a basin for the dry fermentation. This extremely sensitive process is mastered by the Zelaya family to a fine degree. After fermentation, the coffee is dried and dehydrated on raised beds in an exclusive greenhouse. Here, the producer has extreme control over the drying process.
We prepare this coffee like this.
A recipe for the perfect espresso is dependent on many factors: machine, grinder, water, filter basket, beans, etc. In our bar in The Hague, we usually start with this recipe:
19 grams of coffee for a yield of 45 grams of espresso (double espresso).
We start with a run time of 25 seconds.
