Graham Cracker - Guatemala

This Strictly Hard Bean (SHB) Natural Process crop was produced by one of renowned producers in Guetemala, Alex Keller at Finca Santa lsabel. 

In 1899, Federico Keller settled in Pueblo Nuevo Viñas, Santa Rosa, Guatemala, naming his farm Finca Santa Isabel in honor of his wife. Over the last century the family has endeavored to produce coffee to the highest certification standards, to live in harmony with their community and surroundings and to engage in social development and conservation, knowing this holistic approach produces a more honest cup. We're working with the 5th generation of the Keller family now, and are proud to offer their organic coffees This region is typically dry in climate, and all coffee is organically grown using soil cover and under legacy shade trees, supporting fertility and biodiversity. Coffee is grown between 1200 - 1400 MASL, and is carefully selected using multiple picking cycles for quality. To counteract the effects of climate change, more shade trees have been planted, and disease tolerant varieties are being cultivated, including Anacafé 14, Sarchimor, and Colombia. In addition to a wide diversity of wild birds, the farm grazes Pelibuey sheep on the land.
Finca Santa Isabel contributes to education, health and cultural projects. In 1974 the Frederick Keller School was built, which was donated to the community of Las Joyas de San Nicolas Village, where 294 boys and girls are studying from preschool to 3rd grade. Additionally, the family built the Sacred Heart of Jesus Church for the community. A soccer field has been donated to the area, and weekly games are played on the grass pitch. The farm also has a medical clinic onsite, and a doctor visits biweekly.

Note to keep in mind: This is a microlot. Its quantity is very limited, and we hope you try it before it runs out of stock!

Crop Information:

• Origin: Guatemala - Santa Rosa
• Variety: Caturra, Bourbon - SHB Grade
• Processing Natural
• Altitude: 1200 - 1400 Meters Above Sea Level
• Aroma/Flavor: Berry, Graham Cracker, Cinnamon, Pecan, Black Currant, Milk Chocolate, Cream, Peach
  
• Roast Level: Medium Light
• Cupping Score: 87 points 

Recommended Brew Recipes:

• Filter (V60):
  • Ratio: 1:16 (Coffee:Water)
  • Dose: 18g
  • Water: 290ml (g) 
  • Time: 2:30 - 3 Minutes
  • Water Temp 93 Degrees Celsius 
  • Method: 3 Pours total (including bloom):
    • 55g Bloom.
    • @ 1:00 Min: Add Up To 180g Spiral Pour, Medium Flow Rate.
    • As soon as bed dries: Add up to 290g Center Pour, Faster (Non aggressive) Flow rate.

• Espresso / Milk Drinks:
• Ratio: 1:2 (Coffee:Water)
• Dose: 17g
• Yield (Espresso Wight): 34g
• Time: 27-34 Seconds