TECHNICAL DETAILS
Origin: Guatemala, Huehuetenango Region , Concepción Huista ( exactly here )
Process: Washing
Altitude: 1,600-1,650 masl
Varietal: Caturra, Catuai, Bourbon
Producer: Manuela Carmela Perez Domingo
Harvest: 2024
Tasting notes: plum, cane sugar, butter, chocolate.
WHY WE LIKE IT
La Penita is a coffee with a classic profile that we associate a lot with Guatemala. It is fruity, with notes of plum, and has a sweet background reminiscent of cane sugar with butter. It is long-lasting in the mouth, with a silky texture and juicy acidity. It is perfect to drink alone, but has a chocolatey and sweet finish, which makes it pair very well with milk as well.
RECIPE
Use 18 grams of dose to extract 45 grams of final beverage in a cup in a time of 26 to 28 seconds.
Variables to take into account:
- Machine: KB90
- Mill: Mahlkonig E68S
-
Baskets: VST 17gr
-
Water: Pentair 75ppm
- Pressure : 7 bars
For filter:
We use 20 grams of ground coffee and 320 grams of final water at 93C. We make three pours. The first one is 50 gr, we wait 30 seconds and we make two pours of 135 grams in a total time of 3 and a half minutes.
Variables to take into account:
- METHOD: V60
- MILL: EK43
- WATER: 70 ppm
HISTORY
Manuela and her family run the La Penita farm in the Huehuetenango region. The name of the farm comes from a distinctive rock found on the land, called La Penita.
Manuela plans to continue focusing on high-quality coffee to ensure the farm is profitable, and as she says:
"Processing high-quality coffee is new to us, but we are learning little by little."
And it shows in the quality of their coffees, which we repeat every year.
They do two harvests a year and focus on picking only ripe red cherries. They select the beans using sieves to ensure excellent quality after pulping, and then the coffee is fermented for about 24 hours. After washing, the coffee is placed in the patio for 6 hours a day, for about 6 days, until it is completely dry.
VARIETY AND PROCESS
Caturra , Red Catuai and Bourbon .
The process of this coffee is Washed, which consists of completely removing the mucilage from the bean, and letting it ferment in water tanks for 12-18 hours before letting it dry in the sun.
