Halfwit Coffee Roasters

Guatemala Pachuj

17.75
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Guatemala Pachuj

17.75

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Spanning 320 acres in the dizzying 1600m heights of the Lake Atitlán region, the Santo Tomás Pachuj estate has been family-owned and operated across five generations for over 150 years. Conditions are happy and congenial on the estate for both the trees and farmers, as current owner Andres Fahsen is extolled for maintaining a friendly, family atmosphere on the grounds and offering wages and benefits far better than average for his 120 workers. In addition to his progressive approach to operations, Fahsen has also demonstrated forward-thinking views on agronomy, partnering with nearby processing facility Benefício La Esperanza on various processing experiments. Along with a contingent of other hard-working and dynamic cultivators in the area, Finca Pachuj has shown a clear commitment to raising their profile and the profile of the neighboring smallholders on the international stage. A delectable, gleefully complex experience, Finca Pachuj does proud homage to the labor of love undertaken by this small community - brimming over with copious notes of strawberry, plum, and cacao nib.


BEAN SPECIFICATIONS

PRODUCER: Finca Tomás Pachuj
REGION: Atitlán 
ELEVATION: 4,330-5,250 ft
PROCESSING: Washed
VARIETY: Caturra/Catuai/Bourbon
NOTES: Cacao Nib, Strawberry, Plum 

 

NOTES ON BREWING

As with most Guatemalas, balance is key and potentially tricky to find on the first dial. An overextracted cup will taste almost uniformly chocolatey and peanut-forward and points to too fine a grind. An underextracted cup will be delicate, tea-like, and acid-forward. Finding the happy medium should be easy enough with medium grind settings and conservative coffee doses.



SUGGESTED BREW SPECS

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FETCO

Brew ratio of 1:16.6
Water at 203°F
4 minute brew time
15 second pre-wet

V60

26g of medium ground
coffee : 400g water at 205°F
60g bloom for 45 seconds
Total pour time: 2:30
Total brew time: 3:30

CHEMEX

30g of medium-coarse ground coffee : 480g water at 205°F
80g bloom for 45 seconds
Total pour time: 2:30
Total brew time: 3:30

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AEROPRESS

15.5g of fine ground coffee : 220g water at 205°F
55g bloom for 30 sec
Use paddle to incorporate
at 20 seconds
Total immersion time of 1:20;
push slowly to 1:50


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