TASTING NOTES 
Flavours of orange, dark chocolate, honey + hazelnut.  

ORIGIN
Mataquescuintla, Jalapa, Guatemala

HEIGHT

1310 - 1980 MASL

VARIETAL

Bourbon, Catuai 

PROCESS
Fully Washed

PRODUCER
Francisco Quezada

ABOUT ME
Francisco Quezada’s family has owned Finca Vizcaya since the 1980s when his grandfather Francisco Montenegro Girón purchased the farm for its high altitude and ideal microclimate for producing specialty coffees. The farm has consistently performed well at the Guatemalan Cup of Excellence for several years. 

At Finca Vizcaya, Francisco focuses on sustainable production that enriches the environment. They keep bees as well as compost coffee pulp from processing into an organic fertilizer. They also maintain a 35-hectare oak forestland on the farm that provides a habitat for local flora and fauna.

For this coffee, cherry is selectively handpicked by skilled laborers who select only ripe, red fruit. For this reason it’s not uncommon for a tree to receive up to 6 ‘passes’ per harvest season. After picking, the cherry is then transported to the on-site wet mill and ‘pre-fermented’ for approximately 24 hours. This deliberate step before processing helps enhance the flavour profile and adds depth to the character. After this initial fermentation, the cherry is pulped and the parchment is fermented again for 12 hours before being washed in clean water and laid on patios to dry. The parchment is raked frequently to ensure even drying and it takes approximately 12 days to reach the optimum moisture content.  

This is a lovely Guatemalan lot and in our opinion the perfect breakfast coffee - clean, rich, sweet, perfectly balanced and most importantly, delicious.

RECIPE: 

We recommend the following recipes as a starting points: 

Espresso
Age best used: 10-24 days after roast
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 7.5 
Brew time: 25 - 30 sec  
Brew weight: 38 – 42 grams 
Brew Ratio: 1:2 – 1:2.1

Pour Over
Age best used: 7-24 days after roast
Brew temperature: 94ºC
20g in 280ml out (1:14)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.

SHIPPING OVERVIEW 
We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please note that we cannot ship to PO Boxes and see our FAQ for all shipping details.