PRODUCT DETAILS
| PRODUCER | Andres Fahsen, Maria Cristina Rosales Diaz | PLANT VARIETY |
Catuaí, Caturra | C MARKET AT POSSESSION | $1.54/lb |
| FARM | Patzibir | HARVEST |
December 2022-February 2023 | COST OF PRODUCTION | $3.81/lb |
| FARM SIZE | 52 hectares | PROCESS |
Washed | FOB/EXW | NA/$5.10/lb |
| REGION, GEOGRAPHY | Atitlán, Sololá Department | EXPORTER |
Bicafe | FARM GATE | $3.25/lb |
| ELEVATION | 1600masl | IMPORTER | TerraNegra Coffee Imports | FARM GATE WITH COPC PREMIUM | $5.44 |
RELATIONSHIP TO JUNIORS
This is the seventh harvest we've received from Andres Fahsen, and is the fifth harvest that has been Cost of Production Covered (CoPC). We started the project with him and Cristy Guirola, owner of Terra Negra Coffee Imports, back in 2017. Andres owns his company, Pachuj, which was what his family called his previously owned farm. Pachuj provides consultancy services for farms interested in improving farm productivity and/or identifying their own cost of production. The cost of production at Finca Patzibir exemplifies how the ever fluctuating, but always low, C market price doesn't come close to covering a farm's production costs, let alone gross margin on those costs. By using the new CoPC questionnaire and spreadsheet, we ensured that the price directly received by Andres covered his production costs as well as, in this case, a 30% gross margin on his costs. We count ourselves lucky to work with Andres, and are constantly inspired by his kindness, his focus on quality and cost of production, and his commitment to helping others.
HOW WE BREW COFFEE
There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.
Before talking about how this coffee brews best, let’s review some brewing basics:
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Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.
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Water Input is the weight of the water we use (measured in grams) to brew with.
* We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67.
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Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.
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Brew Time is the amount of time the water and coffee interact together. The longer you brew coffee, the more you extract.
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We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.
HOW WE BREW THIS COFFEE
Brew Ratio: We recommend a 1:16.67 brew ratio for this coffee.
Grind: We grind this coffee on a 7 (on a scale of 1-9, 9 being the most coarse) for a commercial flat bottom filter brewer. We recommend grinding your coffee slightly finer for home flat bottom brewers, including Chemex and Kalita.
Total Brew Time: We brew this coffee for 4:30 to 5:30 minutes for commercial flat bottom filter brewers, but shoot for 3:00-4:30 for home brewers, including Chemex and Kalita.
Tips: If your coffee is tasting thin, adjust your grind finer.