icon-account icon-glass
Lirios de Belén, Guatemala
Lirios de Belén, Guatemala
Lirios de Belén, Guatemala

Lirios de Belén, Guatemala

$17.50 USD

SWISS CHOCOLATE, NOUGAT, MELON

Christian Starry and his family own the wet mill and farm, Lirios de Belén, which means “Lilliesof Bethlehem”. While the farm has been operating since the 1980s, the wet mill is only a few years old. The Starry family processes coffee for several farms in Amatitlán, an area nestled next to the active Pacaya volcano and lake AmatitlánThis washed coffee is soaked for 12-36 hours before drying on patios and raised beds for 3 weeks.

PRODUCT DETAILS

PRODUCER Starry family PLANT VARIETY
Bourbon C MARKET AT POSSESSION $1.20/lb
FARM El Xalum HARVEST
Jan-April 2020 COST OF PRODUCTION NA
FARM SIZE 40 hectares PROCESS
Washed FOB/EXW $2.75/lb/$4.32
REGION, GEOGRAPHY Amatitlán, Guatemala Dept. EXPORTER
Tostaduría de Café el Quetzalito S.A. FARM GATE $2.44/lb
ELEVATION 1500masl IMPORTER TerraNegra Coffee Imports COST OF PRODUCTION PREMIUM NA

RELATIONSHIP TO JUNIORS

We purchased Lirios de Belén through the Guatemalan coffee importer, TerraNegra Coffee Imports. Ana Cristina (Cristy) Guirola, owner of TerraNegra, imports some of the best tasting Guatemalan coffees we’ve ever had. What’s more, Cristy is a sincere advocate for coffee producers. She believes in price transparency and roaster/producer bridge building, and was instrumental in starting the Cost of Production Covered (CoPC) Project. Back in 2017 Cristy introduced Mike to Jose Montenegro, owner of San Antonio La Giralda. This year, Jose’s entire harvest was stolen from the mill (Lirios de Belén) where he was storing his coffee, so the Starry family compensated Jose with their own coffee. Jose has expressed interest in collaborating on the CoPC Project, and also happens to produce excellent coffee. So this year we’re kicking off our relationship with Jose Montenegro through proxy, and have an opportunity to taste another exemplary coffee from Amatitlán, Lirios de Belén. This coffee is “limited run” because we aim to work with Jose Montenegro’s own coffee next year.

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 brew this coffee with a 1:16.5 brew ratio.

Grind: ON a scale of 1-9 (1 finest, 9 coarsest) we use a 6.75 for flat bottom filter.

Total Brew Time: use a 2:35 minute brew time for V60 filter, 4-5 minutes for batch brewer or flat bottom pour over, 4-5 minutes for Chemex.