Guatemala Santa Sofia NATURAL PROCESS One Roast 250g

£7.00

SUPER SWEET, BOOZY, FIG, “JAMMY AND STICKY”.

Clear

Description

Yes, it is right. Our first dip of the toe with Pablo’s Natural Santa Sofia. It has been a little bit of a challenge keeping this exclusive, but it looks like his top lots will remain with us in the coming seasons too. The processing of this natural is not perfect, however, this is really interesting. The levels of fruit are not dissimilar to the Rwandan BUF natural and the complexity too. If you are lucky enough to evaluate these side by side (natural and washed) of Sofia, the context is deeper than this just being a natural process from Guatemala.

Over the last 3 years, Finca Santa Sofia has been amongst our best coffees of each year, with perfect ripeness and balance. It is consistently clean, juicy balanced and brilliantly produced.

Farm Finca Santa Sofia

Varietals: Caturra, Catuai and Catimor

Processing: Natural/ Dry process and Sun Dried, Dried under cover if necessary.

Altitude: 1675 Meters above Sealevel.

Owner: Pablo Jose Ferrigno Figueroa

Town: Tactic

Area: Alta Verapaz Coban

Coffee to Farm Size ratio 50/90 Hectares

Pablo is the Grandson of an Italian immigrant who traded coffee and bought coffee farms too. The family had farmed coffee in lower altitudes and had subsequently delivered low-quality coffee. In the late 1980’s Pablo went to a coffee conference about coffee quality and set out on a mission to grow speciality coffee. Away from the coast and upon the higher ground at Tactic was the chosen area and the Farm is named after Pablo’s daughter Sofia.

Cup Potential: Super sweet, boozy, fig, jammy. “sticky”.

Filter recipe: We have been using between 55 and 60g per litre with our EK43. The brews with less coffee in are more complex and the 60g and upwards have (unsurprisingly) bigger body and where the jammy and “sticky” element comes in.

Recipe:

(Same roast) Espresso  This is seductively sweet with a little acidity, opening up into a complex, mixture of ripe brown fruit sugars.

Recipe: 17-18g into 30g in 28-33 for milk-based drinks and 17-18g into 40-45g for espresso 30-35 secs.

We felt that this roast was the most balanced in filter and also where the true colours of the coffee are in espresso. Really hope you enjoy it.

Additional information

Weight N/A
How do you like yours?

Whole Bean, Ground for Cafetiere, Ground for Filter, Ground for Aeropress, Ground for Espresso