Pache Experimental Speciality Coffee
Whole beans 200 grams
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Our Pache is micro lot coffee selection that has been handpicked by ourselves at Finca la Senda in Acatenango, Guatemala, at 1850 meters over sea level. Finca La Senda and the family Perez- Escobar are a vital part of us. Together we are committed to quality elevation, environmental agroforestry and circularity and community.
All Pache coffee cherries have been selected by hand and processed following our coffee processing innovation - KAKAW KAPE - which means cacao and coffee in mayan language. Read more about Kakaw Kape (add link to page)
Nano-lot of 35 kg which 20 kg are only available for the pioneers for those who are looking for a one of a kind, rare and experimental coffee experience.
Traceability Direct trade to Finca La Senda - single farm. EUDR Compliance
Roasted 6 months prior best before date – Best Before date “date”
Micro lot coffee
This is a competition exclusive nano-lot processed by ourselves at Finca La Senda, exclusively for the 2025 SCA Barista championship. We landed a 4th place with this batch of coffee beans harvested and processed in Acatenango at 1850 MASL, showcasing unique, high-quality flavor profiles. This special lot offers a one-of-a-kind tasting experience.
Processing method
A groundbreaking coffee-processing innovation, which patent has been filed in EU. This new processing method integrates elements of fine cacao with wet and thermo-shock processing methods using 0 water, replacying it with upcycled cacao-fruit often dicarded as waste, producing 0 waste water contamination and unlocking new flavour compounds in coffee through two anaerobic co-fermentations with more than 120 hours, one short aerobic and thermo-shock drying in raised drying beds.
- Cherry
- Pineapple
- Chocolate
- Caramel
Espresso 20 g in and 44 Brew ratio 1:2.2 94 celcius in 26 to 29 seconds. We recommend this ratio for a juicy espresso shot that is bright, fruity, floral and sweet. For espresso milk beverages, you will need a shorter pulled shot 1:1.9 ratio with 20.5 to 21 g for more intense espresso and milk experience.
TDS % recommendation 10,3% but you can move freely to experience difference nuances in flavor between 10 and 11%.
Extraction % fruity and more acidic in the mark of 19% and for more intense and mature fruit and caramel notes 21%.
Filter: 20 g dose – 320 g water Brew ratio 1:16 94 Celsius. Blooming 1:2 in 30 seconds and two pours of 140 g water with pause of 30 seconds.
Water recommendation: TDS 100 / Clear color & Odor and Chlorine free / Calcium Hardness around 40 but advisable 38 to 68mg/L / Alkalinity total 40 mg/L and PH 7 but also 7.5
Keep in a dark, dry and cool place for optimal flavour quality preservation