Guatemala – Puerta Verde

ORIGIN

Guatemala Puerta Verde

Puerta Verde plantation is located in Antigua, one of Guatemala's most traditional coffee-growing regions, and is owned by the Zelaya family. The volcanoes “Agua en Fuego” create a microclimate in this area with exceptionally fertile soil and an average temperature of 25°C. The Zelaya family has its own wet mill and dry mill, allowing them to ensure quality throughout the entire process.

This blend of Bourbon and Bourboncito varieties (a dwarf variant of Bourbon) is processed using the washed method. This method, which is widely used in Guatemala, begins with coffee cherries being picked by hand. Only hand-picking allows the ripe coffee cherries to be harvested with such precision. A sophisticated quality-control system developed by the family ensures that only ripe cherries reach the wet mill. There, the coffee cherries pass through a pulper that removes the skin and pulp. The coffee is then placed in a tank for dry fermentation. The Zelaya family has mastered this highly delicate process. After fermentation, the coffee is washed and dried on raised beds in a unique greenhouse. This gives the producer an exceptional degree of control over the drying process.

How we brew this coffee.

The perfect espresso recipe depends on many factors: machine, grinder, water, portafilter basket, beans, and more. At our bar in The Hague, we usually start with this recipe:

19 grams of coffee for an output of 45 grams of espresso (a double espresso).

We start with a 25-second extraction time.