Guatemala El Olvido

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Cupping Notes: Black Cherry, Almond, Apple, Yogurt

Please make room for another beautiful coffee from our friends the Perez family. Olvido was a small neighboring farm next to the famed Finca Isnul farm and was absorbed by the Perez’s a few years back. This tropical Pacamara has become a special micro-lot that boasts deep fruits and exotic sweetness. It is a fruit-forward coffee that defies the concept of traditional Guatemalan coffees and has become a staff favorite this Summer.

Modern. Pacamara. Washed and Raised-bed dried.



“This farm has belonged to our mother\'s family since 1940 and to my grandfather since 1969. It was a small farm, but with hard work and loans, the farm became one of the biggest farms of the region with 160 hectares. Unfortunately, our grandfather passed away on March of 2015. Now his two daughters, Leticia (my mother) and Lorena (my aunt) Anzueto Sandoval are the new owners of the farm. We are working the farm with the help of the 5th generation of coffee growers. Starting the process from the ground up, we are now processing, milling, cupping and exporting the finest Guatemalan coffees directly to the best roasters in the world.” 



Processing in coffee refers to the conversion of the raw coffee cherry into green coffee, a finished product for roasters to manipulate. Washed coffee can also be known as “wet processed.” It refers to the removal of the fruit that covers the beans (seeds) before they are laid to dry. Density sorts Finca Isnul\'s coffee by fully immersing the cherries in water. The floaters are taken out of the main harvest and sold as a sub-product. The cherries that drop in water are then squeezed through a screen called a pulper. The fruit/skin travels down one shoot, while the coffee beans go into a large tank. The seeds at this point still are covered in a sticky, mucilage-like substance, think the stringy fruit left on a peach pit.  

From here the coffee goes through a 36-hour dry fermentation. This step is a delicate time in processing where bacteria is eating and converting the mucilage and changing the flavor of the coffee. If this fermentation happens for too long and the coffee becomes vinegary, too little and you end up drying coffee with mucilage semi-intact. The coffee is finally set out to dry on raised beds, allowing airflow and even drying among all the beans. All of these steps have to be subtly altered depending on temperature, time of the harvest, rainfall and other factors. The Perez family has shown incredible consistency and attention to detail. We are incredibly honored to showcase this beautiful washed Pacamara from Finca Insul.




FILTER – Kalita Wave
25g Coffee : 400g Water 205°F 
~3:00 Drain Time

We liked the Kalita Wave for this coffee because it brought out a consistent and balanced cup. Black cherry sweetness transitions to tart apple and yogurt with a pleasant nuttiness throughout. A great adventure in the cup even with the classic Guatemala nuttiness that keeps you grounded. Under-extraction made the coffee taste like yogurt and very tart apple. If over-extracted the acidity and fruitiness are lost with a chalky aftertaste.



Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars,
Pressure Profile: T0: 4s, T1: 4s, T2: 42s, T3-6: 0s
19g in : ~48g out @ ~23s


This is a really fun espresso. It’s reminiscent of a Lactic washed coffee with its rich body and yogurt flavor note. Tart cherry up front and strongly followed by the vanilla, yogurt, and apple. Tasty in milk, we liked cappuccinos because the cherry and yogurt shone through giving us a creamy cup. Watch out for under-extraction making a very tart and sour espresso. Over-extraction is similar to our filter recommendations, chalky and drying. 


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