Kava: 18 g
Teža napitka: 40 g
Čas ekstrakcije: 28 sekund
Temperatura vode: 94°C
TDS vode: 90 mg/l
Guatemala
FINCA EL MORITO
Yellow pacamara, washed anaerobic
The coffee has a medium-full and smooth body, lively citrus acidity reminiscent of fresh grapefruit, and a pronounced tropical sweetness of ripe mango and pineapple. The finish is long, clean, and refreshing, with a lasting note of pineapple that pleasantly rounds out the entire cup experience.
WEIGHT: 200g
Price
29,90 €
Quantity
NAROČNINA - 10% popust
VAT included
The coffee has a medium-full and smooth body, lively citrus acidity reminiscent of fresh grapefruit, and a pronounced tropical sweetness of ripe mango and pineapple. The finish is long, clean, and refreshing, with a lasting note of pineapple that pleasantly rounds out the entire cup experience.
WEIGHT: 200g
Price
29,90 €
Quantity
NAROČNINA - 10% popust
VAT included
Specifications
Taste profile
pineapple, mango, grapefruit
Aroma
Roasting profile
Optimum quality
Store coffee in a cool, dry place. For optimum quality, use within 7 days after opening the bag.
Make coffee at home
ESPRESSO
V60
Kava: 18 g
Voda: 270 ml pri 95°C
TDS vode: 50 mg/l
Mletje: 650 μm (velikost morske soli)
Blooming: 30 sekund
Čas ekstrakcije: 2 minuti 30 sekund
PRIPRAVA V 5IH KORAKIH
1. Priprava filtra: V V60 dripper položite papirni filter in ga temeljito izperite z vročo vodo. To odstrani morebitni okus papirja in hkrati segreje posodo. Odvečno vodo zavrzite.
2. Dodajanje kave: V izpran filter stresite 18 g srednje mlete kave (velikost mletja podobna morski soli). Poskrbite, da bo kavna posteljica enakomerno poravnana.
3. Blooming – prvi preliv: Začnite prelivanje s 50 ml vroče vode. Nalijte počasi, začnite na sredini in nadaljujte v smeri proti robu. Počakajte 30 sekund, da se kava razplini (blooming).
4. Glavno prelivanje – drugi preliv: Pri skupnem času 30 sekund začnite počasi dodajati 110 ml vode. Prelivajte s krožnimi gibi, začenši na sredini, postopoma proti robu in nazaj proti sredini. Pazite, da enakomerno navlažite celotno kavno posteljico.
5. Zaključno prelivanje – tretji preliv: Pri skupnem času 90 sekund dolijte še preostalih 110 ml vode. Uporabite enak vzorec prelivanja – začnite na sredini in postopoma premikajte tok proti robu ter nazaj proti sredini.
Celoten postopek prelivanja naj bo zaključen v približno 2 minutah 30 sekund.
PRIPOROČILO
Da bi našli popolno skodelico po svojem okusu, lahko doma eksperimentirate z različnimi spremenljivkami. To počnite le z eno spremenljivko naenkrat, da boste lažje razumeli, kako vpliva na okus. Zapisujte si rezultate, da boste hitreje našli popoln recept za svojo kavo.
VELIKOST MLETJA
- Fino mletje (manjši delci) bo podaljšalo čas ekstrakcije in povečalo intenzivnost okusa.
- Grobo mletje (večji delci) bo skrajšalo čas ekstrakcije in ustvarilo lažji, bolj nežen okus.
RAZMERJE KAVA : VODA
- Več kave na enako količino vode bo povečalo intenzivnost okusa.
- Manj kave na enako količino vode bo dalo bolj nežen, uravnotežen okus.
TEMPERATURA VODE
- Višja temperatura (94–96°C) bo poudarila sladkost in telo kave.
- Nižja temperatura (90–92°C) bo zmanjšala grenkobo in dala bolj svetel, kiselkast profil.
BLOOMING ČAS
- Daljši blooming (30–45 sekund) lahko izboljša enakomernost ekstrakcije in poudari kompleksne okuse.
CELOTEN ČAS EKSTRAKCIJE
- Skrajšanje časa (npr. 2:00 min) bo dalo bolj svetlo in sočno kavo.
- Podaljšanje časa (npr. 3:00 min) bo ustvarilo močnejšo in bogatejšo skodelico.
COLD BREW
Kava: 100 g
Voda: 1000 g
Temperatura vode: 8-12 °C
Čas ekstrakcije: 6-8 ur
TDS vode: 90 mg/l
All of our coffees are suitable for all methods, but in our opinion this coffee is best expressed by the methods recommended below. Click on the icon to brew your coffee according to the recipe.
Information about coffee
The story of coffee
The El Morito coffee estate is located in the village of Morales, in the Mataquescuintla region of Jalapa, about a two-hour drive east of Guatemala City, right near the border with El Salvador. The estate, purchased by Jose Roberto Monterosso in 1994, spans an impressive 672 hectares of mountainous terrain, a quarter of which is dedicated to coffee cultivation. The remainder is covered in pristine forest vegetation, creating ideal microclimatic conditions for producing top-quality coffee.
The estate sits at an ideal altitude, with certain micro plots reaching as high as 2,650 meters above sea level. This allows for the production of exceptionally complex, sweet, and well-balanced coffee profiles. The high elevation, combined with rich volcanic soil and fresh easterly winds, provides the perfect environment for growing delicate varieties such as Pacamara and Gesha.
El Morito is one of the most awarded coffee estates in Guatemala, consistently excelling in the prestigious Cup of Excellence competition:
🥇 1st Place – 2022
🥈 2nd Place – 2015
🥉 3rd Place – 2014
Their commitment to quality, experimentation with different varieties, and innovative processing methods have placed them among the most recognized producers in the region and the world.
PROCESSING METHOD: WASHED ANAEROBIC 120H
This coffee was processed using a special fermentation method known as Washed Anaerobic 120h. Whole coffee cherries were sealed in anaerobic (oxygen-free) fermentation tanks for 120 hours, promoting the development of fruity esters and lactic acid notes. After this controlled fermentation, the cherries were depulped and then dried. The result is a coffee with exceptionally clean yet complex aromatics, a rounded body, and intense sweetness.
Grower
Jose Roberto Monterosso
Estate
Finca El Morito
Microlocation
Xalapa Mataquescuintla Morales
Altitude
1400 - 2000 metrov
Country
Guatemala
