La Conserva – Espresso from Guatemala

La Conserva – Coffee Info

How we prepare the coffee

The very uniform bean profile makes it easy to find the right grind size. The grinder is set up quite quickly. However, the coffee then requires precise work to optimally showcase its delicate character. Be sure to let the espresso cool down a bit!

For the standard 9-bar recipe with a vibration pump, we found the best shot at a drink ratio of 1:2.4, which is rather long for Michel and Nadja. Michel usually prefers shorter drink ratios, but this coffee benefits from the longer one. This way the elegant flavors can show through much better and spread out. We discover new aromas with almost every sip. When hot, lots of mandarin and an almost tingling acidity. As it cools, notes of light stone fruits, mango, and tonic emerge, plus something slightly spicy like cardamom. The body has medium intensity and is very soft. With a rotary pump, we extend the shot by two to three seconds. Maro Code: ALHBRXM

With the pressure profile, we produced an incredibly balanced espresso. We limited the flow at the beginning to 3 bar, so that after 10–11 seconds the cake is completely saturated and the first drops come through. Then up to 9 bar for the next roughly 13 seconds. 20 in, 41 out at 26 seconds (1:2.1). The cup is extremely harmonious – too boring for Nadja, because she particularly likes the slightly tingling, elegant, and delicate acidity that this coffee brings, and it gets completely integrated in this shot. We tried other drink ratios as well, but none really convinced us. For the harmony lovers: Maro Code ICYVDRS.

Why does the coffee taste the way it does?

The coffee is grown at altitudes of up to nearly 2,000 m above sea level, which ensures slow ripening of the cherries. The 15 farmers who contribute their coffee to this community blend grew traditional varieties: 40% Bourbon, 25% Caturra, 20% Catuaí, 10% Pache, and 5% Catimor.

The ripe cherries are pulped after harvest and fermented for 12–24 hours depending on the weather. The coffee is then washed processed. The result is a coffee with very clear structure, an extremely balanced balance of acidity-sweetness-bitterness, and elegant, citrusy-tropical sweet fruit notes.

Why did we buy this coffee?

A coffee from Guatemala for our orange, seasonal espresso line has been on our wish list for a long time. Through our partner Caravela Coffee, we found this coffee from the Guatemalan highlands. We support a community of four villages, where 15 producers contribute their coffee. With the help of Caravela Coffee, they have learned a lot about processing coffee and the impact it has on quality.

Guatemala has long been on the world map of specialty coffees and is known for clean coffees with lots of well-structured acidity, citrusy and bright, sweet flavors like honey and caramel. Classically, the coffee is washed processed, though many producers here also experiment with extended fermentation methods and thus can reposition themselves. Climate change has also made its way here.

How we roast this coffee