Today's coffee, Day 10 of Advent, is Guatemalan coffee roasted by Abe and Co coffee roasters.
Guy started Abe & Co from his garden after buying an Aillio Bullet. The actual idea was to roast coffee for himself and to enjoy geeking out, however after some of his friends tried his back garden coffee, orders started to come in. Guy’s biggest coffee passion is finding and roasting coffee, which coffee lovers can use to make coffee shop quality drinks at home.
El Cabro, Guatemala
La Libertad, Huehuetenango, Guatemala
Caturra and Catuai
Morello Cherry, Caramel, Dark Chocolate
Roaster's note on the farm:
The Story Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this the land wasn’t used for coffee production. Jorge won a number of awards for coffee production and for services to the region of Huehuetenango, and had the main hospital in the coffee growing community named after him. La Bolsa competed in the 2002 Cup Of Excellence competition and placed second, scoring 94.98. La Bolsa sits between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity. Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight. La Bolsa is RFA certified & follows C.A.F.E practices guidelines. Coffee Care funded the construction of a school and nursery at the farm, with fully trained, full-time teachers. All of the temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. When a child attends school or nursery for 5 consecutive days they receive a weekly supply of rice, beans and corn. Prior to this food ration scheme it was very difficult to get people to leave their children in the care of others, and schooling wasn’t necessarily valued as there is a greater pressure on earning more money to feed the family. As a result there are no children working in the farm, and the school and nursery classes are full. Accommodation is provided for permanent and temporary workers, with separate facilities for men and women and families, bathrooms and kitchens. Sections of the farm are reserved areas, to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as a shade trees, and to fix nitrogen in the soil which is essential for plant and cherry growth.
This coffee was sourced as a coffee that could be enjoyed at any time of day in a wide variety of brew methods. Just at home in a beautiful filter, cafetiere or as an espresso. We think it is important for all our coffees to be tasty whether you are just starting out or a world champion Batista. We decided on this coffee as it had a really sweet base of caramel and dark chocolate. We weren’t looking for lip puckering acidity here. But enough tart cherry to make the cup interesting. When we drink it, we love the balance. -- Espresso – 18g in, 40 out in 31 seconds Flat bottomed filter – 16g of medium/coarse coffee to 250g water. 5 pours of 50g every 30s after a 40s bloom on the first pour.