Guatemala - Piedra Negra

After careful handpicking, cherries undergo a 48-hour anaerobic fermentation in sealed tanks, enhancing body and fruity complexity. They are then dried on patios for 20 days. For the first week, cherries are turned hourly and hand-sorted to remove any defects. From day 8 to 20, they're stirred every 4 hours and shaded with tarps to prevent over-fermentation, a crucial step to preserve Huehuetenango’s signature clarity and elegance.

Expect a cup that's expressive and layered, with jammy fruit, rich sweetness, and a round, velvety body. The anaerobic process adds a playful twist, but never overshadows the terroir, just as Maria Elena intended.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. So take these recipes as starting points, but not as absolute goal.

Espresso:
We pull our espressos on a Linea Mini R, with water around 120 ppm and a Mahlkönig X54 grinder.
We like to pull this coffee at 17g in, 40g out in about 25–28 seconds.

Filter coffee:
We brew our filter coffees on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
We like to brew this coffee with 15g of coffee, water at 94°C and a medium grind size.

• 0:00 – Pour 50g of water and let it bloom for 45 seconds.
• 0:45 – Pour 100g of water in a circular motion.
• 1:50 – Pour 90g of water in a circular motion.

Total brew time should be 2:15 to 2:30.

Enjoy the coffee!