Guatemala Elmer Especial - Washed
GUATEMALA
ELMER ESPECIAL
WHITE PEACH, GREEN APPLE, SIMPLE SYRUP + CHOCOLATE MILKSHAKE
BEAN DETAILS:
ORIGIN: Huehuetenango, Santa Barbara, Guatemala
PRODUCER: Elmer Lopez
ELEVATION: 1900 - 2250 masl
PROCESS: Fully washed and dried on raised beds
VARIETY: Bourbon, Caturra
TASTING NOTES: White peach, green apple, simple syrup, and a touch of creamy chocolate milkshake.
ROAST TYPE: Light
Farm Level
Elmer Lopez is the owner of Los Pinos farm, named after the pines that populate the area. He bought the 18-hectare farm in 2011 in the Chicol community in the Santa Barbara district. His work in coffee began long before he owned his own farm—for years prior he worked as a helper and picker on larger farms. There, he learned a lot about farm management in addition to coffee production.
Santa Barbara is a high, mountainous area, fertile and rich in minerals (its farms are even near a literal gold mine). The temperatures are very stable throughout the year and it doesn't rain much, leading to fairly low humidity throughout the year. Santa Barbara is an hour's drive from the city of Huehuetenango. From there, getting to the farms takes between 15 and 30 minutes.
After harvest, coffees undergo pulping immediately. They are then fermented in cement tanks for 24 to 36 hours, dried for approximately 12 days on patios, and transported by pickup to the nearest collection center about 15 minutes away. The farm's harvest runs from January to May. The varieties grown are Bourbon and Caturra. These plants grow surrounded by shade provided by native trees such as Inga, Grevillea, and the pines that give the farm its name.
Elmer fertilizes his farm with NPK (nitrogen, potassium, and phosphorus) and organic compost made from coffee pulp. Elmer has a wife, 2 sons, and a daughter. He and his 2 sons are in charge of the harvest (hiring additional harvesters where needed), and his wife and daughter are in charge of processing.
We started working with Elmer in 2021. Some of the most valuable characteristics that we see from him are his quick adoption of recommendations from field technicians, his strength in the face of challenges, and the administrative skill he employs to manage Los Pinos farm in the most optimal and profitable way.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?