Berlin-bound, this week´s coffee is roasted by Five Elephant. We have travelled away from Africa and are back in Central America and one of the Northest coffee growing countries, Guatemala.
First, the interesting story about the farm. The El Socorro farm is located in Palencia, the municipality of Guatemala department, 50 kilometers away from Guatemala city. The farm used to be part of Hacienda San Guayaba, property of Antonio López Colom in 1905. After he died, it was inherited to the youngest son Julio, who later sold it. For many years it was owned by different people until 1968, when Dr. Mario de la Cerda and his wife Maria Colom de la Cerda bought it back to the family. In 1980, his son Juan de la Cerda Colom began to plant coffee as the fourth generation of owners. Juan de la Cerda and his son Juan Diego are now in charge of producing one of the best coffees of Guatemala. El Socorro’s success is the result of a strict quality control throughout the whole process, from the management of the plantation, to the picking and the wet milling.
The farm has an efficient ecological wet mill. It depulps coffee cherries dry, then transports the coffee and its pulp mechanically and recycles the water in the process. Then, the water is treated with clean production techniques, before allowing it back into the forest. The coffee is set aside in fermentation tanks for up to 36-40 hours, when the mucilage comes off the beans. This is an extremely long period of time for fermentation because of the cold climate and overcast weather. The coffee is then moved to the patios for 12-16 days to be sun dried.
We find it to be most tasty by using a bit less water when brewing with our V60 filter, 20g of beans and 300g of water, brew time 3.5min. Aeropress is also proper tool for bringing out the best of this coffee. Clean nutty taste with hint of red berries.
El Socorro - Guatemala
Variety: Yellow Bourbon
Second coffee of this week is another coffee from Guatemala, Finca La Dulce Memoria. This farm is situated in the Huehuetenango region and consists of red bourbon and caturra beans, grown at around 1800masl. It is slighlty darker roasted and it says espresso on the front, but that doesn´t mean it won´t work on your V60 or aeropress. Vice versa for the El Socorro. You should experiment with all coffee, brew times, water temperatures etc. The mouthfeel is a bit fuller with aftertaste of chocolate.
Finca La Dulce Memoria - Guatemala
Variety: Red Bourbon and caturra
Have you noticed anything different? We have made our homepage more accessible to coffee lovers abroad. By clicking the British flag in the top right corner, everything (soon at least) is translated into english. We are still working on it, but soon all info is found in both Norwegian and English.
Adding to that we have got som killer scales from Brewista the automatically tares and times your brews. Aeropresses and hand grinders are some other newcomers!