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19. El Rincon – Guatemala Espresso

Plum, Raisin, Dark Chocolate

This lot brings together the Bourbon, Caturra and Catuaí varieties, grown on the San Victor farm in Guatemala. In the cup, we taste notes of maple syrup and cherries, with a nutty body.

Cultivation

Grown with love by great farmers. 100% arabica coffee, picked when it's ripe, processed with care, and fairly traded.

Packaging

The tins in our advent calendar hold 50g of coffee and are free from mixed materials, making them 100% recyclable.

Brewing
Take your tried-and-tested recipe as a starting point for this roast, or get help from our brew guides.

Scoring Card
The coffee cherry can develop up to 1,200 different natural flavours. Depending on location and variety. Learn to understand the flavours in coffee with the Scoring Card. Grade your coffee by filling out your Scoring Card.

Bloody Good Advent

– 8th Edition

elrincon guatemala coffee farmer

About the Coffee

Plum, Raisin, Dark Chocolate

Score:
Sweetness: 3/5 Maple Syrup
Acidity: 3/5 Cherry
Mouthfeel: 4/5 Cashew
Body: 3/5 Earthy

Variety: Bourbon, Caturra, Catuaí
Processing: Anaerobic Natural
Harvesting Year: 2021/22
Drying Time: Several days


Suggested brew recipe:
1:2,5 (z.B. 19gr Kaffee auf 47,5gr Wasser) in 30-35 Sekunden

About this coffee

This double anaerobic process coffee from Fraijanes in Guatemala has a balanced, maple syrup sweetness and a rich, cherry-like acidity. It has a confident body with a creamy nuttiness and a complex, earthy finish.

The farm | Beneficio San Victor

Unlike most other coffee growing areas, Fraijanes is located just outside Guatemala's capital, Guatemala City. Despite being so close to the metropole, Faijanes has a long history of coffee growing, with the Juanes brothers after whom the region is named bringing coffee to Fraijanes some 200 years ago. Bourbon, Typica, Catuaí and the Guatemalan native Pache Comun are among the varieties grown in the region, which is known to produce slightly more acidic coffees than the rest of the Central American country. Fraijanes enjoys rich volcanic soil known as sandy loam, which has been fed by ash, sludge and clay from the nearby Pacaya Volcano.

The Beneficio San Victor lies between the Laguna El Pino, the Cerro Redondo volcano and Lake Amatitlan, in the town of Los Verdes. The Mill has been run by the Molina family since the 1990s, bringing together several farmers from the region, including the Cooperativa El Cerrito, the Cooperativa Fraijanes, smallholders and the local coffee plantations. Recently, the mill has been upgraded with more efficient equipment that can produce higher quality coffee while using less water. The team is also famous for producing some special micro lots that showcase unusual processing methods like double fermentation, honey processing, and anaerobic naturals like this El Ricon Lot.

Relationship: New Partner
Producer: Cooperative
Type of farm: Cooperative

Region, Country: Fraijanes, Guatemala
Altitude: 1600 masl
Soil type: Sandy Loam
Fertilisation method: organic
Shade type: Not shade grown
Processing location: Beneficio San Victor
Number of varieties: Various
Harvest season: Sept-April



About the farm

Unlike most other coffee growing areas, Fraijanes is located just outside Guatemala's capital, Guatemala City. Despite being so close to the metropole, Faijanes has a long history of coffee growing, with the Juanes brothers after whom the region is named bringing coffee to Fraijanes some 200 years ago. Bourbon, Typica, Catuaí and the Guatemalan native Pache Comun are among the varieties grown in the region, which is known to produce slightly more acidic coffees than the rest of the Central American country. Fraijanes enjoys rich volcanic soil known as sandy loam, which has been fed by ash, sludge and clay from the nearby Pacaya Volcano.

The Beneficio San Victor lies between the Laguna El Pino, the Cerro Redondo volcano and Lake Amatitlan, in the town of Los Verdes. The Mill has been run by the Molina family since the 1990s, bringing together several farmers from the region, including the Cooperativa El Cerrito, the Cooperativa Fraijanes, smallholders and the local coffee plantations. Recently, the mill has been upgraded with more efficient equipment that can produce higher quality coffee while using less water. The team is also famous for producing some special micro lots that showcase unusual processing methods like double fermentation, honey processing, and anaerobic naturals like this El Ricon Lot.
Espresso läuft durch Siebträger in 19grams Tasse

Bloody Good Espresso

Coffee is a fruit which is naturally acidic and contains many sugars. We roast our espresso to develop a fine acidity and to bring out its natural sweetness.

Our espresso roasts aim to present the strong flavour profiles of different origins. Discover our single origin espressos – all 100% arabica coffees, carefully selected and gently roasted by our team in Berlin.

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