TECHNICAL DETAILS
Origin: Guatemala, Fraijanes Region, El Palmar ( exactly here )
Process: Natural Anaerobic
Altitude: 1,550-1,800 mts
Varietal: Catuai
Producer: Antonio Gonzales and Eby Aracely Samayoa
Harvest: 2023-24
Tasting notes: Vanilla, dehydrated cranberry, papaya.
WHY WE LIKE IT
Los Papeles has a fruity and sweet first impression, of dried cranberries and papaya, with a soft acidity. This balance between acidity and sweetness is perfectly complemented by a vanilla-like finish. Its texture in the mouth is creamy, with good body. It is an ideal coffee to drink alone or with milk. In a filter, its fruity, very tropical character stands out more. With milk, the vanilla stands out, sweet and creamy.
RECIPE
We use 18 gr of ground coffee and 320 gr of water (91 ºC), in a total time of 2'15" - 2'35". 5 pours:
- Pour 50 gr of water in 30"
- Pour 110 gr of water in 1'
- Pour 170 gr of water in 1'25"
- Pour 270 gr of water in 1'55"
- Pour 320 gr of water in 2'-2'35''
| VARIABLES: | |
| Resting time: 2 weeks (15-20 days) | |
| Method: Orea V3 | |
| Grinder: EK43 | |
| Water: Font D'or 80ppm |
HISTORY
Antonio and his wife, Eby Aracely Samayoa, have worked and continue to work very hard to improve their processing practices in order to have the best product possible. Their dedication has helped take the quality of their coffee to the next level, and the results are evident.
"Together we take care of the environment to avoid any contamination. Producing honey and natural coffees is a very important way to improve our income and the salaries of those who work for us. We want to support our children so that they can study at university. In addition, the production of these special coffees also allows us to better understand our product," explain Antonio and Eby.
VARIETY AND PROCESS
The varietal of this coffee is Catuai .
Antonio and Eby’s coffees are processed with the utmost care and attention to detail at their mill, which is located at 1200 meters (slightly lower than the farm where the plants grow), which means stronger sun and warmer days that are perfect for drying the naturals. This year, with the weather a little cooler than usual, the mill’s location was key to ensuring good drying.
For these batches, only the ripest red cherries are selected and, once picked, they are placed in clean, sealed plastic bags in the shade. Fermentation begins shortly after the cherries are picked, and years of experience have taught them that the best results are obtained when this process is carefully controlled and as uniform as possible. They let this coffee remain in the bags overnight for a short fermentation of no more than 14 hours, and then, early the next morning, the coffee is prepared for drying.
Cherries are soaked in water to remove dust or floaters (immature or malformed kernels). Soaking the cherries also serves to reduce the number of microbes and to homogenize the temperature. They are then placed on raised beds to dry for about 20 days. When placed on raised beds, the cherries must be turned frequently to ensure complete and even drying. They are turned four times a day while drying at regular intervals.
The last step is carried out in the Fraijanes dry mill, the coffee is dried, The shell is removed and sorted for defects using machines.
