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Finca Capetillo, Guatemala
Finca Capetillo, Guatemala
Finca Capetillo, Guatemala

Finca Capetillo, Guatemala

$18.00 USD

TOFFEE, PLUM, JUICY

Finca Capetillo has been in the Rodriguez family since 1874, and is now co-owned with the Falla family.comes from the renowned region of Antigua, with rich volcanic soil and cool nights. Coffees from this region are distinctively elegant and sweet, and Finca Capetillo is no exception. This coffee is grown at 1500 meters above sea level, with good shade cover around the farm. It is a Pacamara variety coffee, an award-winning plant variety that has made headlines with its unique, high scoring flavor profiles. Finca Capetillo is also a wet mill, and this coffee is washed processed on-site.

PRODUCT DETAILS

PRODUCER Rodriguez and Falla Families PLANT VARIETY
Pacamara C MARKET AT POSSESSION $1.20/lb
FARM Capetillo HARVEST
Winter 2019/2020 COST OF PRODUCTION NA
FARM SIZE 300 hectares PROCESS
Washed FOB/EXW $3.25/$4.92/lb
REGION, GEOGRAPHY Antigua EXPORTER
Tostaduría de Café el Quetzalito S.A. FARM GATE $2.20/lb
ELEVATION 1500masl IMPORTER TerraNegra Coffee Imports COST OF PRODUCTION PREMIUM NA

RELATIONSHIP TO JUNIORS

Andres Fahsen, owner of Santo Tomás Pachuj and our first Cost of Production Covered Project partner, introduced us to Finca Capetillo. Andres has been consulting for the Falla family, and has been helping them with their accounting, sample roasting, farm techniques, and even their social media. Although the Fahsen’s farm, Santo Tomás Pachuj, is no longer in operation, we will continue to work with Andres for the foreseeable future. In addition to working for Finca Capetillo, Andres is keeping the Pachuj name and restoring his aunt’s coffee farm, which is located right next to his original farm in Atitlán. His contribution to the Cost of Production Covered Project has been monumental, and we are excited for future Cost of Production Covered projects with Andres.

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:

  1. 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.

  2. 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. 

  3. 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.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.

  5. 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 use a 1:16.3 to 16.67 brew ratio for this coffee when brewed as filter coffee.

Grind: We use a very coarse grind to extract this coffee, because it extracts easily.

Total Brew Time: We don’t change the batch brewer time for each coffee, but if you can control the brew time (e.g., pour over), aim for the shorter total brew time (e.g., 4-4:30 minutes rather than 5 for flat bottom pour over or Chemex).

Tips: If your coffee is tasting astringent or bitter in the aftertaste, use more coffee or a coarser grind.