Guatemala Antigua

Finca Ceniza Alta takes its name from the volcanic ash in its soil. The farm grows Bourbon and Caturra under shade trees on the slopes of the Agua volcano, where the nights are cold and the cherries ripen slowly. The farm manager, Lucía, keeps the picking strict: three passes through every row, so only ripe cherry reaches the mill.

The result is a balanced, even cup: chocolate first, a little orange, and a clean, sweet finish. It is the coffee we hand to people who say they do not like "fancy" coffee.

In the cup

Dark chocolate, orange peel, brown sugar. A medium, creamy body. The acidity is gentle, like an orange's, and the finish is long and sweet.

The details

• Origin: Guatemala
• Region: Antigua, Sacatepéquez
• Producer: Finca Ceniza Alta
• Altitude: 1 500 to 1 700 m
• Process: washed, dried on patios in the sun
• Variety: Bourbon and Caturra
• Roast: medium, 3 of 5

How we brew it

On a cone dripper, a little stronger than our light roasts:

1. Grind 17 g of coffee medium, like coarse sand.
2. Heat 255 g of water to 93 °C (a ratio of 1:15).
3. Bloom with 40 g for 40 seconds, then pour the rest in two equal pours.
4. Aim for a total time of 3 minutes 15 seconds.

It also makes a lekker plunger: 30 g to 450 g, 4 minutes.