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Pachuj-Finca Patzibir, Guatemala
Pachuj-Finca Patzibir, Guatemala
Pachuj-Finca Patzibir, Guatemala

Pachuj-Finca Patzibir, Guatemala

$19.00 USD

SWEET, SMOOTH, CHOCOLATEY

This Cost of Production Covered (CoPC) coffee is sweet, balanced, and a crowd pleaser. Since 2011, Andres Fahsen has been helping his aunt, Maria Cristina Rosales Diaz, with her farm, Finca Patzibir, in the Atitlán growing region of Guatemala. Andres' company, Pachuj, was established in 1983, but farm management has been in Andres' family since the mid 1800s. Maria is the youngest of six sisters, and is the last in the family to own a piece of coffee farm land. The farm is located at a relatively high elevation, and is growing Caturra, Catuai, and Bourbon plant varieties in dense shade. After harvest, the coffee is depulped, soaked, washed, and then dried. Between the growing conditions and Andres' excellent farm management, it comes as no surprise that coffees from this farm score high in the Atitlán regional competition. To us, coffees from this part of Atitlán taste like nougat, and this coffee is no exception. We also taste milk chocolate and orange in this cup.

 


 

 



 

PRODUCT DETAILS

PRODUCER Andres Fahsen, Maria Cristina Rosales Diaz PLANT VARIETY
Catuaí, Caturra C MARKET AT POSSESSION $1.59/lb
FARM Patzibir HARVEST
December 2020-February 2021 COST OF PRODUCTION $3.18/lb
FARM SIZE 52 hectares PROCESS
Washed FOB/EXW $3.25/lb/$3.70/lb
REGION, GEOGRAPHY Atitlán, Sololá Department EXPORTER
Bicafe FARM GATE NA
ELEVATION 1600masl IMPORTER Onyx PRICE RECEIVED WITH COPC PREMIUM $4.54

RELATIONSHIP TO JUNIORS

This is the fifth harvest we've received from Andres Fahsen, and is the third 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 a healthy gross margin on those costs. Stay tuned for a more in depth look into this year's collaboration in the Junior's Journal.

HOW WE BREW THIS 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.

Brew Ratio: We recommend a 1:16.5 brew ratio for this coffee. Brew ratios for espresso are different than brew ratios for filter coffee.

Grind: We grind this coffee on a 7.5 (on a scale of 1-9, 9 being the most coarse) for flat bottom filter.

Total Brew Time: We brew this coffee for 4:30 to 5:30 minutes for flat bottom filter.

Tips: This coffee can easily over extract with too fine of a grind.