Milk Chocolate | Creme Brûlée | Strawberry
Recommended starting parameters: 19.5g in | 32-34 seconds | 40-42g out *note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
Farm: La Esperanza
Lot: Los Cedros
Municipality: Agua Dulce
Region: Huehuetenango, Guatemala
Farmer: Octavio Rafael Herrera Ordoñez
Processing Method: Washed, dried on patio
Varieties: Bourbon, Caturra, Catuai
Altitude: 1900 meters above sea level
Mr. Octavio “Otto” Herrera has owned and run his farm, La Esparanza, for over 30 years. He’s been in the process of handing over operations to his children and grandchildren for the last several years and has even been selling some parcels of land to some of the workers on his farm. We purchased a lot from Andrea Lopez last year from the land she had purchased from Otto.
Despite his semi-retired status, his excitement at showing us around his operation was absolutely palpable. From the drying patios to the bodega, he took us through everything he’d built over the last 30 years. He’s also known for being one of the farmers in the area who planted extensive amounts of Caturra, which has contributed to the success of his farm. Typica and Bourbon are still common in the area, despite their lower yields and susceptibility to disease. Caturra, a dwarf mutation of Bourbon, is smaller in stature which means it can be planted more densely. This gives the opportunity for higher yields at similar quality levels, which is why Caturra is so widely cultivated throughout Central and South America..