Halfwit Coffee Roasters

Guatemala Las Moritas

17.00
HW Guatemala nougat apples 002.jpg

Guatemala Las Moritas

17.00

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This is the second year we’ve had this coffee on the menu, and it’s for good reason. Don Higino Gomez and his wife Doña Aura, who were among the first visionary farmers to switch to coffee more than forty years ago, are the producers of this beautiful coffee. Las Moritas sits in the department of El Progreso, in the county of San Antonio La Paz. The region’s microclimate is perfect for the coffee, with humidity and natural shade given by pine forests and the Sierra de las Minas cutting a path through the region to provide ideal altitudes at 1700-1900 meters. Not surprisingly, we get absolutely beautiful notes from this coffee. The body is syrupy and clean, with a crisp acidity asserting itself. Red apple notes take center stage, with nougat and dark chocolate rounding it all out.

 


BEAN SPECIFICATIONS

PRODUCER: Don Higino Gomez
REGION: Sierra de las Minas
ELEVATION: 1700-1900 MASL
PROCESSING: Fully washed, sun dried on patios
VARIETAL: Bourbon
NOTES: Nougat, Red Apple, Dark Chocolate

 

NOTES ON BREWING

With its sweet nougat qualities and crisp red apple acidity, this coffee tends to please as much on a batch brewer as on pour over. You may want to consider coarsening your grind on batch brew slightly if the coffee is tasting bitter in the finish. On pour over, we slightly down dosed on the Las Moritas to keep the cup balanced and bring out the fruitier flavors. On Chemex, a faster pour will keep your overall contact time in the right parameters, since this coffee has a tendency to draw down rather slowly.


SUGGESTED BREW SPECS

FETCO

Brew Ratio of 1:16.6
Water at 203°F
4 minute brew time: 15% prewet

V60

24g medium fine ground coffee : 400g of water
60g bloom for 50 seconds
Total pour time of 2:30 Total brew time of 3:20
Medium-fine grind size

CHEMEX

31.5g medium ground coffee : 500g water
65g bloom for 45 seconds
Total pour time of 2:20 Total Brew time of 3:45
Medium grind size

AEROPRESS

15.5g fine ground coffee : 220g of water
55g bloom for 20 seconds
Use paddle to incorporate at 20 seconds
Total immersion time of 1:10. Slowly plunge to 1:40


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