Guatemala Info

Guatemala PATZUN FINCA LAS CAMELIAS

(Photo Credit: sweetmarias.com)
(Pictured: Over head view of the coffee farm)

(From coffeeshrub.com)

Patzún is a subregion of Chimaltenango located within close proximity to Lake Atitlan. The road to the coffee producing area of Patzún is a beautiful one as, after climbing well above 2,000 meters above sea level, you slowly descend from the yellows and browns of corn growing country into a rather small, heavily shaded canyon which is home to this coffee. This area is one of the most well shaded farms that I've seen in Central America. The coffee trees are protected under an excellent canopy. Another unique aspect of this region is the heavy dose Typica varietals we've found planted among the Bourbon and Caturra. This most definitely lends to the also unique flavor profile we find in Patzún. Processing here is fairly standard as far as Guatemala is considered, though perhaps undergo longer fermentation, which results in some fruitier cups than the typical Antiguan coffee we carry. After depulping the coffee beans are fermented up to 24-36 hours, washed in long channels and sun-dried on patios. On a side note, the farms from which we buy are Patzún coffee are home to some older, beautiful Mayan relics. They're something special and add an aura of the old world when visiting.

We use a Fellow Ode Grinder and V60 brewer for this method. If you use another brewer check out our brewing guide!

We recommend you find your baseline of what most coffee's taste good to you at that specific grind setting, ratio, etc. On our Fellow Ode Grinder we usually grind our pour overs at 2.0 on this specific grinder. This coffee called for grinding at 2.1. So whatever your normal base line is, we recommend trying this coffee a tad coarser.
We use a 1:14 ratio of coffee to water, meaning we grind 25.7 grams of coffee to 360 grams of water. (12 oz worth of coffee)

Boil water to 199 degrees, prewet filter then dump excess water into sink.
Fill V6O with coffee (make sure all coffee is level) then start timer. Pour water in a circular motion from center to outside till you reach 50 grams. Wait 30 seconds.
Pour in the center of the brewer with a steady flowrate every 50 grams then pause for about 5 seconds. Repeat this step (pouring in the middle of the coffee bed) till you reach 300 grams.
Once you reach 300 grams, you want to be around the 1 minute 45 second mark. This last pour will be another circular pour from the middle of the coffee bed to the outside edge for 60 grams, breaking that top "crust" apart, reaching your final 360 grams. Swirl the brewer once to get all coffee off the sides of the brewer.
That's it! Once the dripper finally stops, you want to be anywhere around the 2 minute 35 second mark to 3 minutes and 5 seconds. If you finish before that, try fining up the grind, alternatively if you finish longer than that, coarsen the grind.

(This video is of coffee grown in Peru, but the processing remains almost the same in every coffee growing region)

Here's a short video on how coffee comes from the farmers all over the world to your cup!