GUATEMALA CHERRY LIQUEUR LA MONTANA 1KG

The Nueva Montana farm is located pretty close to the capital city of Guatemala and the urbanism has put its print on the costs of the farm, but the results clearly make up for it. Antonio Gonzalez and Eby Aracely know the latest tricks when it comes to the modern fermentation processes, this is the main reason the farm keeps doing well.

This lot undergoes a specific anaerobic fermentation that occurs for 48 up to 54h on a controlled temperature of 25° in closed sacks. In the cup, Guatemala La Montana offers a complex, fruity and slightly fermented profile, with notes of blackcurrants and cherries and a liqueur-like aroma.

• Coffee Details
• Brew Recipes
• People and Culture

• Origin	Guatemala
  Roasting degree	Omni Roast
  Notes	Cherries, Currants, Liqueur of black cherries, Raspberries
  Region / Farm	San Martín Jilotepeque / Buena Vista
  Altitude	1700 m
  Varietal	Catuai
  Type of processing	Natural Anaerobe
  Producer	Antonio Gonzalez and Eby Aracely Samayoa
  Harvest	2023

•    We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.

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  • ESPRESSO

    GEAR USED:  Dalla Corte Mina espresso machine

    Ratio 1/2 18g  in 36g  out 25-28 sec Temp.  92-94 C Target EY 20-22 %

    All our recipes are tested on 54.5mm diameter 28mm height  and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.   All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.

  • FRENCH PRESS ESPRO

    GEAR USED:  Espro Press P3 18 oz:

    Ratio 1/16.5 300 ml water 18 g in 265 g out 4 min brew time Temp 94-96 C Target EY 18-20% Grind size 700-900 microns

    When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend). If you have a really basic filter in your french press you should grind coarser and extend your brew time.  First step is pouring around 80 grams of water over the grinded coffee, in circular moves,  trying to wet all the coffee so it makes contact with the hot water and starts blooming. This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat. The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.

    
    

  
  

  
  

  
  

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