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, then finishing with lambert cherries and a hint of blueberries. We love this coffee in a French Press, 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 Process |
REGION |
Atitlan, San Lucas Toliman |
GROWER |
Cooperativa Tinamit Toliman |
ALTITUDE |
1500-2000 masl |
LOT INFO
Tinamit has been experimenting with honey process, and this year we were delighted with the quality of the Co-op's lots. From the farmers of San Lucas to the Co-op’s processing center, and then to the dry mill, attention to detail and strict protocol standards have given this coffee excellent results.
This cherries are harvested by hand, and delivered to Tinamit Toliman for processing the same day. Tinamit checks each delivery to ensure fully ripe cherries; tossing any floaters 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 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 the mill.
