Guatemala El Mirrador
Farm: El Mirrador
Variety: %100 Bourbon
Altitude: 1550-1720 masl
Proc Method: Fully Washed
Acidity: Complex Citrus
Body: fresh creamy Mango juice
Sweetness: Sour Cherry that cools into cocoa nibs
Aroma: Orange Zest, Ripe Mango Peel
Recommended Brew Method:
Brew Method: "Keep right pass left"
Dripper: Clever dripper.
Brew Ratio: 1 to 8
Grind Size 30
Dose weight: 30 grams
Water temp: 94 degC
Prep: Pre-wet filter paper and let dry for 1 min.
00:00. Add 30 grams coffee and pour 240 grams water within 45secs
01:45. break the crust and stir
02:00. place dripper on server
02:45. remove dripper and bypass with 50 to 75 grams water to taste (TDS: 1.26)
Origin and Farm Story
Finca El Mirrador area is at the most remote point of Huehuetenango. The Lopez family has been growing coffee in this region for about 38 years. During the first time they cultivated a coffee tree, there were no roads and transportation vehicles reaching this region, and they were able to deliver the coffee they gathered to the nearest town after 3 days of long and arduous journey with horses and mules.
In their early years, they could not show the sensitivity and care they show to coffee now.
The coffee they looked at as a crop they harvested just to make money back then became a passion with the new generations being involved. In the early 1990s, Huehuetenango became a region that attracted qualified coffee buyers thanks to its high acidity and complex taste coffees. Finca El Mirrador won the quality award in 1999, and this award was an important motivation for the Lopez family to implement better agricultural practices and to develop wet processing methods. They continue to practice by learning better pruning, fertilizing and shadow management methods.
Even today, the Lopez family continues to be recognized as the pioneer of innovations in agricultural applications and post-harvest operations in the region. They also apply semi-washed, honey (honey) and drying (natural) methods.