Fernando, filter coffee from Guatemala

Fernando - Coffee Info

How we prepare this coffee

David developed and optimized the recipe using the Hario Switch and the following equipment:

Water: total hardness 3°dH , alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Hario Switch
Filter paper: Hario V60 Paper

The Kaffeemacher Love Story

After Philipp had met the Lemus family at a coffee event some time ago, the three of them visited us in Basel last year during their holidays. We immediately agreed that we would use the washed processed coffee for our Amigo. Because washed coffees are the specialty of Finca San Isidro. Nevertheless, the parents gave 19-year-old Fernando the opportunity to process a coffee according to his own ideas for the first time – an experiment we definitely wanted to support. In the cup, we find a modern and straightforward interpretation of a natural, without frills.

Why does this coffee taste the way it does?

Fernando anaerobically fermented the whole cherries of his microlot for 72 hours, without adding water. Afterwards, he opened the fermentation barrels and added water. This allowed the cherries to ferment for another two days and develop a more subtle aroma than if they had remained in the oxygen-deprived environment the whole time. Finally, the cherries were sun-dried as a natural for 25 days. The result is a coffee with a subtle fruity aroma, dense texture, and a truly harmonious sweet-acid balance.

How do we roast this coffee?

We roast the coffee in a 12.5kg batch in a 30kg Giesen roaster for 9:10 minutes with a development time of 55 seconds. We start the roast with 60% energy, reduce it to 50% at 2 minutes, and leave the gas open until the end. The coffee "absorbs" a lot of heat, so we don't reduce the energy.