Los Chamacos
GUATEMALA | MEDIUM ROAST
WHOLE BEAN
This medium-light roast comes out of the gate with a beautiful earthy sweetness boasting notes of date syrup, into milk chocolate, caramel & nougat finishing with lambert cherries and a hint of blueberries and red apples. We love this coffee in an espresso as well as a bigger bodied pour over.
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 |
Bourbon, Caturra, Pache & Sarchimor |
PROCESS |
Honey |
REGION |
San Lucas Toliman |
GROWER |
Various Small Farms |
ALTITUDE |
1100-2000 masl |
LOT INFO
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 Tolimán, and
delivered to Tinamit Tolimán 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.
PRODUCER INFO
The Tinamit Tolimán agricultural cooperative, known as Tinamit, is a newcooperative made up of Kaqchikel coffee growers in San Lucas Tolimán,
a stunning town on the shores of Lake Atitlán. These growers recognized
that they were in a perfect location to grow specialty coffee and formed an
organization in 2016 to market their coffees together. They formally became
a coffee cooperative in 2018 making them a new organization with great
potential to continue improving quality for many years in the future!
The 26 current members work on farms from 1500 meters to 2000 meters
above sea level, and they also have a small roasting operation to sell
coffee locally in their small store. They have worked to branch out into
quality natural and honey coffees, though washed coffee remains the
majority of their production. The members pay special attention to their
role in preserving the remarkable natural beauty of the lake, and strive for
environmentally sustainable production.
