Chulada
GUATEMALA & COLOMBIA BLEND | MEDIUM -LIGHT ROAST
WHOLE BEAN
When Guatemala and Colombia have a party, you want to be on that guest list as the blending of this natural & honey process is disco! The cup starts out your journey with sweet molasses with some date syrup moving into stone fruit with a kiss of mango & chirimoya, and finishing with a sharp passion fruit acidity. We love this as a pour over, french press, drip, espresso or milk drink (as you see, our crew is divided). At the end of the day, you can't go wrong with Chulada!
RECOMMENDED BREW METHOD
French Press - 1:15 | 4 minute steep | 1000-1200 µm
Pour Over / Drip - 1:16 | 4:6 Method 4 minute | 800 - 950 µm
Espresso - 1:2.5 | 9 bar | 30 seconds | 250 - 350µm
63 Agtron Gourmet
VARIETAL |
Pink Bourbon, Bourbon, Caturra, Pache & Sarchimor |
PROCESS |
Natural & Honey Process |
REGION |
san Lucas Toliman GUAT & Huila COL |
GROWER |
Arley Vargas & Alexander Vargas Osorio COL & Tinamit co-op GUAT |
ALTITUDE |
1500-2000 masl |
LOT INFO
Beginning our journey in Colombia, the farm name La Piragua comes from a local name for a boat - the idea is that they are casting off and navigating the world of coffee with a sense of adventure and openness to learning!
Alexander Vargas told us that things have been difficult because the younger generations have been leaving coffee. He’s brought his young son Arley into the family business, and Arley has not only participated, he’s made his mark. They have equipment to carefully track fermentations, all plotted in an Excel sheet, and they make tiny changes that result in delightful flavors. , Every day, Alexander wakes up with a deep love for his work. Coffee farming is not just his profession but his passion. They use both washed and natural processes to offer coffees with a variety of exciting profiles, however, this natural lot was a beautiful surprise.
Every process, every coffee bean, represents an opportunity to improve and exceed expectations. For him, being a coffee grower is a vocation that fills him with pride and satisfaction, and it shows in spades in the cup!
TRAVELING NORTH TO GUATEMALA
Tinamit has been experimenting with the honey process, and this yearwe were delighted with the quality of the honey processed lots. From the
farmers of San Lucas to the coop's processing center, and even to our own
dry mill, attention to detail and strict quality standards have given excellent
results.
This coffee is harvested by hand on farms in San Lucas Toliman, and
delivered to Tinamit Toliman for processing the same day. Tinamit checks
each delivery to ensure the cherries are fully ripe; any floaters are also sorted
out before the coffee is depulped.
After depulping, the team sets the coffee on a patio to dry in the sun for 5-6
days. Only then is the honey coffee moved to shade-covered raised beds to
finish drying fully. On both the patio and the beds, the coffee is frequently
turned to ensure thorough and even drying. The coffee is pulled from the
beds when it meets the appropriate humidity for export; it is then delivered
to our dry mill for dehulling and bagging.
