Home / Fernando, Filter Coffee from Guatemala

Fernando, Filter Coffee from Guatemala

Geröstet für

Filterkaffee

Zubereitung

Alle Filtermethoden

Size: 250 g

250 g

12.50 CHF

Lieferzeit 1–3 Werktage

Wir verschicken Mo-Fr eure Pakete. Bestellungen die bis 7:00 eingegangen sind, werden in der Regel noch am selben Tag versendet.

Ein puristischer Natural aus Guatemala. Die Finca San Isidro ist für ihre gewaschenen Kaffees bekannt. Doch der 19-jährige Fernando wagte sich an sein erstes Microlot als Natural. Entstanden ist eine geradlinige Interpretation ohne Schnickschnack, mit dezenter Fruchtaromatik und dichter Textur.

Fernando - Coffee Info

Taste	Fruity chocolate, dried apple, dense texture
Bean Origin	Finca San Isidro, Baja Verapaz, Guatemala
Producer	Fernando
Varieties	Catuaí
Post-Harvest Process	anaerobic natural
All our coffees are sold as whole beans.

How We Brew This Coffee

David developed and optimized the recipe with the Hario Switch and the following equipment:

Water: Total hardness 3°dH , Alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Hario Switch
Filter Paper: Hario V60 Paper
Kettle: Brewista Artisan

The Coffee Maker Love Story

After Philipp met the Lemus family at a coffee event some time ago, the three of them visited us last year during their vacation in Basel. We immediately agreed that we would use their washed-processed coffee for our Amigo. After all, washed coffees are the specialty of Finca San Isidro. Nevertheless, the parents gave 19-year-old Fernando the opportunity to process a coffee for the first time according to his own ideas – an experiment we absolutely wanted to support. In the cup we find a modern and straightforward interpretation of a natural, without any frills.

Why does this coffee taste the way it does?

Fernando fermented the whole cherries of his microlot for 72 hours in an airtight environment without adding water. Then he opened the fermentation barrels and added water. This allowed the cherries to ferment for another two days and develop a more subtle aroma than if they had remained in the oxygen-poor environment the entire time. Finally, the cherries were dried as a natural for 25 days in the sun. The result is a coffee with subtle fruity aroma, dense texture, and a truly harmonious sweetness-acidity balance.

How Do We Roast This Coffee?

We roast the coffee as a 12.5kg batch in our 30kg Giesen roaster for 9:10 minutes with a development time of 55 seconds. We start at 60% power, reduce to 50% at 2 minutes, and leave the gas open all the way through. The coffee "absorbs" a lot of heat, so we don't reduce the power.

Shipping Also Available via Coffee Letter

All our coffees can be ordered as a coffee letter. It is treated like a regular letter and lands in your mailbox. This reduces postage for 250g of coffee from 7 to 2.50 francs. At checkout, you can choose between coffee letter, A-Post, and B-Post options.