Karin Hernandez, Guatemala, Washed 1kg Bags, 250g Retail Boxes, Espresso Recommendation
|Types||Wholebean, Ground for Espresso, Ground for Paper Filter, Ground for French Press, Sample|
|Weights||1kg, 250g, 100g|
This ‘user-friendly’ coffee offers minimal faff, maximum flavour- picture a smooth, buttery milk chocolate coffee reminding you of toffee apples on bonfire night back when you were small-these nostalgic notes are chased by a zingy citrus clementine that stays in the mouth.
Located in Antigua, Guatemala, in the region of Volcán Fuego and Volcán de Agua, the ‘Water and Fire Volcanoes’, lifelong coffee producer Karin Hernandez and her family not only run 2 coffee farms, but they also manage Cafe Kapeu, a company that supports 700 other coffee producers all over Ciudad Vieja and Antigua. Karin works alongside her father (who founded the company) as Q Grader and Head of Quality Control, cupping coffees and advising small producers on the best processes and practices for their coffee production and then ensuring they earn the sale prices they deserve.
The coffees from both family farms, Finca Santa Isabel where this coffee is farmed and San José Buena Vista, are harvested entirely by women who take the utmost care to select the best cherries.
We rarely come across women in coffee producing coffees who are Q Graders, as well as being QC of two fantastic coffee farms, Karin is an inspiration and we wanted to not only support her efforts but also share her coffee with you all.
“As a woman I am proud to be able to support my family and small producers so that together we achieve that anyone in the world can have a good cup of Guatemalan coffee” Karin says.
PRODUCER / FINCA SANTA ISABEL
REGION / CIUDAD VIEJA SACATEPÉQUEZ
ALTITUDE / 1560m
VARIETY / REB BOURBON
PROCESS / WASHED
ROAST PROFILE / ESPRESSO + FILTER
TASTES LIKE / TOFFEE APPLE. CLEMENTINE. MILK CHOCOLATE. FIRESTARTER.
For a surprisingly floral espresso that's still got that milk chocolate sweetness and creamy mouthfeel, we recommend an easy and traditional recipe of: 18g/36g out between 28-32 seconds