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Bellus - Guatemala Washed Ramon Pablo Chalez

Bellus - Guatemala Washed Ramon Pablo Chalez

€15,50
€15,50
€62,00 kg
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Aromas of baked apple and caramel, you could almost believe you were in Brittany (with a little imagination).

Weight
Style
Grinding
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Bellus.

Adj. In Latin meaning beautiful, charming or pleasant. It is a common classical Latin word, often used to describe someone or something pleasant or good.

                                                                                          

  • Country : Guatemala
  • Region : Huehuetenango
  • Village :Aldea Com Jacaltenango
  • Producer : Ramon Pablo Chalez
  • Farm : Los Pablos

                                                                                         

                                                                                          

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Espresso:

  • 19g in / 48g out
  • Flow time: 25-30 seconds

Advice :Allow 2 to 3 weeks for degassing after roasting before consuming this coffee. The peak aroma is estimated to occur 1 month after roasting.

Nm - Terroir

The cafes ofGuatemalaThey are considered among the finest in Central America, with a strong typicity linked to the diversity of terroirs, high altitudes and volcanic soils.

The region ofHuehuetenangoIn particular, located in northwestern Guatemala on the border with Mexico, it has a unique microclimate: protection from frost, high altitudes and volcanic or limestone soils.

Nm - Producer

Ramon Pablo Chalezis a first-generation producer. Before coffee, he was a day laborer and cut wood. Thirty years ago, he and his wife bought their first hectare, which he named El Guachipilinafter a tree that grew there.
The farm was built plant by plant: sixteen coffee trees the first year, then thirty-five, fifty, one hundred. Today, Los Pabloscovers 1.1 hectares, all the work there is done by the family, and it is their sole source of income. Simple, honest, irreproachable.

Nf - Varieties

Caturra:It is a natural mutation of Bourbon, more resistant to disease and with slightly higher yields. It is a high-altitude coffee tree, particularly prized for its sweetness/acidity balance.

Catimor: a varietyresilient and productive, created to address rust crises, but its cup profile generally remains limited compared to traditional varieties, although, when processed into specialty coffee, it can prove to be very interesting (as here).

Nm - Treatment process

When we talk about the coffee processing process, this brings us to post-production: after the coffee cherries have been picked, the cooperative has a choice: leave the cherry pulp or remove it before drying.

On this coffee, the process"washed"involves the cherries being mechanically pulped and then fermented in water for 48 to 72 hours before removing the remaining skin.

The grains are then placed on drying beds for 7 to 8 days to reach a humidity level of between 10 and 12%.