Guatemala - La Finca Platanillo / Bourbon / 8 oz

Origin

Finca El Platanillo is a 347-hectare farm located in the San Marco region of Guatemala. Stuardo Coto has managed the farm since 1985, when he took the reigns of the operation from his father.

Management is focused on the ecosystem within Finca El Platanillo - closely monitoring the surrounding plant life to balance coffee tree productivity with environmental sustainability

Beyond the sustainability of the coffee trees, themselves, is the idea to sustain the community. Finca El Platanillo donated part of the farm land to found Nuevo Platanillo School in 2002, educating primary and secondary students, including an offering of the Bachillerato en Ciencias y Petras con Diplomado en Café.

Profile

Finca El Platanillo grows this bourbon at an altitude of 1,450 MSAL, which produces a coffee bean that is less dense than our previous offerings. Expect a slightly quicker brew than normal.

This is a lightly roasted natural coffee. Coffee cherries are selected based on brix level, and are naturally processed, slowly drying over 30-35 days with frequent turning.

Expect medium acidity with notes of peach, black tea, honey, and cacao nibs.

Brewing

This coffee is meant for pour-over, drip, and French press. See our latest brewing recommendation below.

pour-over

• 15 grams coffee : 250 grams water
• Rinse filter paper and grind coffee
• Tap the side of the brewer to loosen the grounds
• Two pours of 50 grams each, followed by a 150-gram pour
• Scrape the sides of the filter and stir after the first two 50-gram pours
• Adjust grind size to result in a total drawdown time of 3:00 - 3:15

Transparency

Below is the breakdown of costs associated with bringing the green coffee from the La Finca Platanillo to Milwaukee.

Roasting & Shipping

All coffees are roasted to order, sold as whole bean, and ship free. We ship on Mondays and Fridays with some exceptions for holidays. Labels are hand-written, including the roast date and net weight. Be sure to rest this coffee for two weeks beyond the roast date before brewing.