Pache Chocolate Indulgence
Whole beans 200 grams
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VARIETY: PACHE -Experimental Fruity, Chocolatey and Caramel Speciality Coffee
PICKED BY OUR OWN HANDS
FARM: FINCA LA SENDA
FARMER / FAMILY: PEREZ - ESCOBAR who are a vital part of us.
ORIGIN: GUATEMALA ACATENANGO
ALTITUDE: 1850 meters above sea level
FARMING: Environmental agroforestry and circularity.
PROCESSING: Our coffee processing innovation - KAKAW KAPE - which means cacao and coffee in mayan language. Read more here.
QUANTITY PROCESSED: 35 kg which only 20 kg are available
TRACEABILITY: Direct trade to Finca La Senda - single farm. EUDR Compliance
ROASTED BEST BEFORE DATE: 6 months from roast date
FLAVOUR DEVELOPMENT: The full complexity of the coffee processed with our Kakaw-kape innovation unfolds often 4 weeks from roast date. And, note that as the cup cools down 73 C the coffee becomes sweeter and with a higher fruity complexity.
NOTE: The same compounds that create desirable notes can, in excess, lead to off flavour notes e.g. wine & rum. Please follow our brewing recommendations.
Micro lot coffee
This is a nano-lot coffee processed by ourselves at Finca La Senda, this good quality variety has been elevated by our processing innovation rendering it sweeter and more complex. This batch of coffee was 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
Filter: Medium Filter coarse grind - 15 g dose – 245 g water Brew ratio 1:16 93 Celsius. Blooming 1:3 in 30 seconds and two pours of 100 g water with pause of 15 seconds.
Espresso: We tend to overdose with a slightly more coarse grind with a dose of 20,5 to 21 g in and 44 Brew ratio 1:2.2 93 celcius in 26 to 28 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 21 to 22 g dose and yield around 36 g out for more intense espresso and milk experience.
TDS % recommendation Filter 1.30 to 1,40 & Espresso 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%.
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 to 7.5
Keep in a dark, dry and cool place for optimal flavour quality preservation