Guatemala - Finca La Serrania Kimono Natural
Summary
This Guatemalan coffee comes from Finca La Serrania, located in the Sierra de Las Minas mountain range of El Progreso, San Cristóbal Acasaguastlán. Produced by Pedro Fernández and Raul Rodas at 1,600 masl, the Kimono variety undergoes natural processing. The farm is known for sustainable practices, using shade trees and preserving forest corridors. Flavour notes include cherry, plums, prune, and bakers chocolate.
Espresso
- Coffee in
- 18 g
- Coffee out
- 32 g
Dose 18-20 g, yield 32-36 g.
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 91°C
Grind: about 650 to 750 microns
- 0:00Pour 40 ml in a circular manner and let the coffee bloom until 30-40 seconds. (30 s)
- 1:10Continuing in a circular manner, pour 70 ml more until 110 ml by 1 minute and 10 seconds.
- 2:00Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
- 4.For the last pour, focus at the center until 225 ml.
Pre-wet the paper filter and dispose of the water. If drainage is too slow, adjust grind size.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Pedro Fernández / Raul Rodas
- Altitude
- 1600 m.a.s.l
- Variety
- Kimono
- Notes
- Plum, Chocolate, Cherry
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Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…
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