The farm Puerta Verde is located in one of the most traditional coffee regions of Guatemala, Antigua, and is owned by the Zelaya family. The volcanos Agua and Fuego help sustain a micro climate with extremely fertile soils and an average temperature of 25 C. The Zelaya family owns their own wet-, and dry-mill so they have total control of the quality. This Bourbon is processed using the Washed method. With this method, which is commonly used in Guatemala, the coffee is first picked by hand. Only by hand picking they can be sure to only harvest the perfect ripe coffee cherries.
Several implemented quality protocols make sure only the best cherries make it to the wet-mill. Here the cherries are put through a pulper that removes the skin and most of the mucilage. Then the coffee is moved into a basin to have a dry fermentation. This very delicate process is mastered by the Zelaya family. After fermentation the coffee is washed and then dried on raised beds in an unique greenhouse. In here the Zelaya’s have complete control on the drying process.
Country | Guatemala
Region | Antigua
Producer | Finca Puerta Verde
Variety | Bourbon / Bourboncito
Process | Washed
A recipe for the perfect espresso depends on a lot of parameters: machine, grinder, water, filter basket, coffee beans etc. In our bar in the Hague we take the following recipe as a starting point:
19 grams of coffee for an output (yield) of 45 grams of espresso (double espresso). The brewing temperature is 92,5 degrees °C and we brew our espresso’s with 6 bar instead of the regular 9 bar, just because we discovered that we like our espresso better this way. We aim for 25 seconds extraction time.