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Guatemala Kaape Coban

Name: Guatemala Kaape Coban
Brand: Brewzeus
Price: 42.0 RON
Availability: InStock

42 lei

Sale Sold out

Tax included.

Notes of stone fruits, butter, caramel

Size 250g 1 kg

Grind Whole bean Ground

Product variants

Quantity

OH, SWEET LORD OF SWEETNESS!

Truly a divine discovery – a coffee growing and thriving in Guatemala’s mineral-rich soils & microclimates.

83.5 QGrading points - green coffee evaluation by 3 QGraders, certified through Coffee Quality Institute.

Guatemala Kaape Coban’s aromatic profile is sweet, velvety & clean, with medium acidity. This divine coffee creates a heavenly experience in your cup, with blessing notes of stone fruits, butter, and caramel. Oh my, and it will shine no matter how you like to brew it!

Tasting is believing!

THE FARM

Farm: Kaape
Region: Coban
Altitude: 1100 - 1350m
Variety: Bourbon, Catuai, Caturra
Processing: Washed

Kaape is produced by a family-owned exporter in the Coban coffee growing region of Guatemala. The farm is located in the Fraijanes Plateau, renowned for being one of the regions that produces high quality coffees in the country. Developing long-term relationships with producers that have adequate maintenance, harvesting and processing practices is at the forefront of their vision. As a result, they have built a strong position in the main consumer markets of differentiated coffees.

TIPS & TRICKS

Espresso

Use 1 part coffee for 2 parts water.
Brewzeus’ recipe: 18g coffee with 36ml water and an extraction time of aprox. 25 sec (give or take 3 sec).

Filter

10g coffee with 160ml water. No scale, no problem – if using a large cup, measure 4 teaspoons of coffee; for a medium cup, 3 teaspoons will do just fine.
Heat the water up to 90°C. Or simply bring the water to boil, remove it from the heat and let it cool down for a couple of minutes before pouring it over.
Ideally, the coffee should stay in contact with the water for 2 to 4 min, depending on the filter method.

BARISTA TIP:

Grind the beans no sooner than just before brewing your coffee. For espresso, a fine grinding is perfect, while filter methods require a medium grinding.

Ah, it’s worth the worship!

Start brewing following the delicious recipes created by Mihai Panfil, on our blog.