Specialty Coffee – Guatemala Pacaya: Naturally fruity, not infusion
A distinctive crop with a balanced fruity character that combines natural sweetness and rich flavors, it offers a complex cup of flavors with a smooth texture and a distinctive experience for lovers of sweet and aromatic coffee.
Product specifications:
Source: Guatemala
Region: Santa Elena
Breed: Catuai
Treatment: Anaerobic – Special treatment
Cup notes: fruity acidity, toffee sweetness, chocolate, floral flavors.
Coffee Preparation Guide – WOODS
V60 Hot:
- Coffee quantity: 20g (strong) / 18g (mild)
- Quantity: 230 ml (one cup)
- Preparation time: 3–4 minutes
- Method: Use medium-ground coffee, rinse the filter, add the coffee, moisten with 40g of 93°C water for 30 seconds, then gradually pour in up to 260g of water, and stir gently.
V60 Cool:
- Coffee quantity: 25g (strong) / 20g (mild)
- Quantity: 300g (one cup)
- Preparation time: 2:30–3 minutes
- Method: Rinse the filter, add 180g of ice, then the coffee, moisten with 40g of 93°C water for 30 seconds, then pour in up to 160g of water, and stir gently.
Espresso:
- Coffee quantity: 18g
- Result: 36 g
- Extraction time: 30–33 seconds
- Grind size: Espresso (200–400 microns)
- Temperature: 93°C
- Pressure: 9 bar
- Water type: Contains 50–100 parts per million of magnesium and calcium
- Method: Use espresso coffee with a fine, balanced grind, set the machine to 93° and 9 bar, and extract for 30–33 seconds to obtain 36g.