A Rich, Comforting Guatemalan from the High Farms of Huehuetenango
Toffee, chocolate and baked fruit - built for milk and espresso.
Grown by Samuel Barrios on Finca El Matasano in Cuilco, Huehuetenango, between 2,000 and 2,200m - some of the highest coffee land in Guatemala. Barrios farms a mix of Bourbon, Caturra, Catimor, Maragogype and Pache alongside the native forest he works to protect, washing and drying the cherry for a clean, layered cup. We roast it developed for body: the dense, high-grown beans and big Maragogype reward heat, turning malic apple acidity into jammy baked fruit and a deep toffee-and-chocolate sweetness. Rich in milk, smooth as espresso.
Coffee details
Tasting notes
Toffee – Chocolate – Baked Apple
Roast
Medium
Best brewed as
Espresso / milk
Process
Washed
Altitude
2000 - 2200 MASL
Variety
Bourbon, Caturra, Catimor
Flavour profile
Aromatics5
Acidity4
Sweetness7
Aftertaste7
Body8
Strength5
Brewing guides
Espresso
Espresso - this medium-roast coffee pulls sweet and syrupy, with toffee, chocolate and baked apple. Made for milk.
Recipe: 18–20 g in → 36–40 g out (1:2), 27–32 seconds, water at 92 °C.
For this coffee: grind a touch finer for a thicker, chocolatey shot - it shines in a flat white or latte.
Filter / Pour-over
Filter / Pour-over - the 4:6 method (Tetsu Kasuya). Five pours, 45 seconds apart: the first two set sweetness & acidity, the last three set strength.
Recipe: 20 g coffee : 300 g water (1:15), coarse grind, water at 92 °C.
The “4” - sweetness & acidity: Pour 1 (0:00) → 50 g · Pour 2 (0:45) → 120 g.
The “6” - strength: Pour 3 (1:30) → 180 g · Pour 4 (2:15) → 240 g · Pour 5 (3:00) → 300 g. Let it draw down; aim to finish by ~3:30.
For this coffee: for a sweeter, rounder cup, make pour 1 smaller (40 g) and pour 2 bigger - it deepens the chocolate and body.
French Press
French press - full-bodied and rich, perfect for this style.
Recipe: 30 g coffee : 450 g water (1:15), coarse grind, water at 94 °C.
Method: steep 4 minutes, break the crust and skim, then decant after ~8 minutes.
Moka Pot
Moka pot - intense and bold, great with milk.
Recipe: medium-fine grind; fill the basket level (don't tamp); pre-boiled water to just below the valve; low–medium heat.
Method: pull off the heat at the first gurgle and cool the base under the tap to stop extraction.
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