Additional information
| Weight | N/A |
|---|---|
| Size | 250 g, 500 g, 1 kg |
| Varieties | 100% Arabica – Red bourbon, Red catuai, Red caturra, Typica |
| Taste profile | Body: Dark chocolate 3/5, Sweetness: Watermelon 2,5/5, Acidity: Red wine 3,5/5 |
| Roast | Light roast. Designed for slow coffee brewing, i.e coffee made with a longer brewing time. Such as cowboy coffee and coffee brewed with a French press or in filter method (incl AeroPress, Chemex, Hario V60, LOCA ceramic coffee filter, traditional coffee brewer). |
| Origin | Grown and processed in the terroir of Quetzalito Estate, San Antonio Huista in the famous Huehuetenango region at an altitude of 1,800 metres. Thanks to the elevation and varied microclimates of this mountainous region, coffee from Huehuetenango is well known worldwide for its bright acidity. Most farmers in the region produce shade-grown crops, to ensure high quality and environment friendly production. The cherries are selected carefully and harvested by hand, fermented for 12 hours, left to dry on patios for 8-10 days, then processed. This is a new, ultra-clean coffee with a profile characteristic of the terroir and produced using totally organic methods! |
| Production | Sourced and roasted by Coffee People in Estonia. Coffee People roasts its coffee beans using a state-of-the-art Loring roaster, which uses convection heating. This ensures that oxygen and flavour remain inside the beans. Additionally, the underside of the beans is not burnt, as so often happens when using the hot pans of traditional roasters, which ensures an exceptionally pure taste. The roastery's secret weapon is the head roaster Johan Rohtla, who holds a degree in biochemistry and molecular biology from the University of Baltimore, and has designed the roastery’s roasting methods in his lab to the molecular level. |
