GUATEMALA YULCHEN DOMINGO 250g
59,90 RON 0,00 RON
The Buena Vista farm is only 0.7 ha, owned by Rosendo Domingo, a qualified agronomist and second-generation farmer. As a micro farm, Rosendo's coffee is grown in the shade, cherries are picked and depulped the same day, fermented in water for 36 to 40 hours before being washed and dried in the sun on terraces, for five days.
We love this coffee for its delicious, mouth-watering acidity that is quenched at the end by chocolate and nutty notes. We carefully roast this medium-light coffee to preserve its unique blend of flavours.
- Coffee Details
- Brew Recipes
- People and Culture
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Origin Guatemala Roasting degree Omni Roast Notes Red oranges, Milk chocolate, Hazelnuts Region / Farm Huehuetenango, Petatan / Buena Vista Altitude 1550 - 1610 m Varietal Caturra , Pache Verde Type of processing Washed Producer Rosendo Domingo Harvest 2021
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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.
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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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