Welcome to Wayfair and 19grams Coffee Club! Enjoy some damn good coffee in your home office every day. In this collab, we've roasted our great Guatemala El Jocoté for you. Let's start with the right way to make your coffee: with this recipe for a DAMN GOOD COLD BREW, you're guaranteed to be awake for the home office.

NO MORE BEANS AT HOME? 

You can order the wonderful GUATEMALA JOCOTÉ espresso in our webshop at any time, simply use your Wayfair Discount Code!

Your Bloody Good Cold Brew Recipe
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Ingredients:

50g GUATEMALA EL JOCOTÉ
Water

Accessories:

Frenchpress or 750ml /1L Glass
Kettle
Scale
(Filter paper)


1) Pour 50g of ground GUATEMALA EL JOCOTÉ into a 750ml/1L glass or French press.

2) Put the water in the kettle and wait two minutes after boiling until the water has cooled slightly.

3) Pour 250 g boiled water over the coffee, stir.

4) Pour 250g cold water into the glass/ French press and stir.

5) Close the jar and shake it once so that everything is well distributed.

6) Put in the fridge overnight.

7) In the morning, carefully pour off and filter out the coffee grounds. With the French press, simply press down the sieve.

8) Serve over ice.

To get a clearer cup, filter the coffee through a coffee filter or use a large French press instead.

Try these recipes too:
French Press Preparation

The perfect coffee preparation

Filter coffee preparation

About the coffee

Andres Godolfredo Cano is an expert. He makes an incredibly good coffee from Guatemala. Light and full of fine flavours, this coffee is the perfect start to the day.

His finca EL Jocoté is located at an altitude of 1500 metres in the Guatemalan coffee region of Huehuetenango. The region is one of the most famous coffee-growing areas in the country. It is crossed by the Sierra de los Chuchumatanes mountain range and partly borders Mexico. Arabica coffee is grown on the steep slopes of the high plateau at an average altitude of 1500 - 2000 metres above sea level..

The climatic conditions are ideal for this: despite the high altitude, the average annual temperature is 23°C and the constant subtropical climate promotes a very even ripening process of the coffee beans. Fresh spring water from the Rio Selegua, which rises between the mountains, provides the coffee plants with water and the fertile clay soil with sufficient nutrients and minerals..

On 1.3 hectares, Miguel grows Arabica plants of the varieties Caturra, Catuaì and Paches under a shady canopy of local Jocoté fruit trees, which also give the farm its name..

After careful harvesting, the coffee cherries are processed as fully washed. A large part of the pulp is removed mechanically from the deep red coffee cherries using a pulper. What remains are the beans, to which a small amount of pulp, the so-called mucilago, still adheres. And that makes up a large part of the aroma magic. The beans are washed and stored in a water basin for 24 to 36 hours, which stimulates fermentation and removes the remaining pulp. By then, however, the aromas of the mucilago have made their way into the coffee beans, where they produce a tremendous variety of different flavours.

We roast the beans as espresso. With a smooth yet full body, we taste notes of melon, chocolate and a sweetness reminiscent of honey.