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Peña Blanca, Guatemala
Peña Blanca, Guatemala
Peña Blanca, Guatemala

Peña Blanca, Guatemala

$19.00 USD

DENSE, SWEET, APPLE

This is the second Cost of Production Covered (CoPC) release from Salvador Melgar and Marielisa Hernandez, and this year's harvest is versatile with pops of juicy acidity. Founded in 1992 by Sal’s father, the farm is located in San Agustín Acasaguastlán. While 26 acres of the farm are dedicated to coffee, it has nearly 780 acres dedicated to forest preserve. On site, the coffee is white-honey processed which gives the coffee a dense body, but it has enough cup clarity to give the impression that the coffee is wet processed. This year's harvest tastes like pink lady apple, cocoa powder, and lemon bar.

 


 

 



 

PRODUCT DETAILS

PRODUCER Salvador and Marielisa Melgar PLANT VARIETY
 Pache, Caturra, Catuai C MARKET AT POSSESSION $1.54/lb
FARM Peña Blanca HARVEST
 Spring 2021 COST OF PRODUCTION $2.59/lb
FARM SIZE 29.4 hectares PROCESS
 Honey FOB/EXW $3.14/lb/$4.80
REGION, GEOGRAPHY El Progreso, Oriente EXPORTER
 Tostaduría de Café el Quetzalito S.A. FARM GATE $3.14/lb
ELEVATION 1432-1645masl IMPORTER TerraNegra Coffee Imports COST OF PRODUCTION PREMIUM $0.57/lb, $3.71/lb

RELATIONSHIP TO JUNIORS

This coffee is Cost of Production Covered (CoPC)! This is the fifth harvest Junior’s has purchased from Peña Blanca, and TerraNegra Coffee Imports has been instrumental in building this relationship. Ana Cristina (Cristy) Guirola, owner of TerraNegra, is dedicated to facilitating transparency in the supply stream. What's more, she imports spectacular quality coffees. It was right around the time that Cristy introduced us to Sal and Marielisa's coffee back in 2016 that we first discussed the CoPC Project. In fact, Peña Blanca is the first coffee that Junior’s bought from Cristy. Together, we're getting more detailed with our cost of production calculations.

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 1:16.67 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 2:45 minute brew time for V60 filter, 4-5minutes for batch brewer or flat bottom pour over, 4-5 minutes for Chemex.