La Conserva – Espresso from Guatemala

La Conserva – Coffee Info

How we prepare the coffee

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

For the standard 9-bar recipe with a vibratory 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 allows the elegant flavours to show much better and spread out. We discover new aromas with almost every sip. When hot, lots of mandarin and an almost sparkling acidity. As it cools, notes of light stone fruits, mango and tonic appear, and even something slightly spicy like cardamom. The body has medium intensity and is very smooth. 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 after 10–11 seconds the cake is fully saturated and the first drops come out. Then up to 9 bar for the next approximately 13 seconds. 20 in, 41 out at 26 seconds (1:2.1). The cup is extremely harmonious – for Nadja too boring, because she really enjoys the slightly sparkling, elegant and subtle acidity that this coffee brings and which is completely integrated in this shot. We also tried other drink ratios, but none really convinced us. For those who love harmony: 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 have grown 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. Then the coffee is processed using the washed method. The result is a coffee with very clear structure, an extremely balanced balance of acidity-sweetness-bitterness and elegant, citric-tropical sweet fruit notes.

Why did we buy this coffee?

A coffee from Guatemala for our orange, seasonal espresso line had been on our list for a while. Through our partners at Caravela Coffee, we've now found this coffee from the highlands of Guatemala. We support a community of four villages, from which 15 producers contribute their coffee. With the help of Caravela Coffee, they have learned a lot about how to process coffee and its impact on quality.

Guatemala has long been on the world map of specialty coffees and is known for clean coffees with plenty of well-structured acidity, citric and bright, sweet flavours like honey and caramel. Classically, the coffee is processed using the washed method, although of course many producers here are experimenting with extended fermentation methods and can thus reposition themselves. Climate change has also made its mark here.

How we roast this coffee

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 coffee from CHF 7. to CHF 2.50. At checkout, you can choose between Coffee Letter, A-Post and B-Post options.