Heavenly Hummingbird – Anaerobic Natural

Guatemala El Rincón – Anaerobic Natural- Single Origin

Heavenly Hummingbird is a Anaerobic Natural processed coffee, it will get you humming, with all the flavours that hit your Mouth. It’s Winey, Sweet, Bright acidity, Intensely fruity, well-balanced, Creamy body, and well-rounded and with a Lingering chocolate Aftertaste. What are you waiting for, grab a bag or 3…

A balanced coffee, but full of flavour and bright acidity, You will love this, Its a quality coffee to be Enjoyed Black or with milk if you choose, What ever brew method, you will enjoy this one

PRODUCER Vides Family – El Rincón
Region: La Libertad / Huehuetenango, Guatemala
Guatemala El Rincon Anaerobic Natural
Altitude: 1500-1800 masl
Process: Anaerobic Natural
Varietal: Bourbon, Caturra, Catuaí
Aroma/Fragrance: Winey and dark chocolate aroma
Flavours: Brown Sugar, Tropical Fruit, Mandarin, Orange, Mango

About El Rincon
In 1956 Roberto Molina acquired the El Rincon and planted caturra, bourbon and catuaí. In 2012 after his death, his wife

Yolanda Garrido de Molina worked on the farm until 2016. Since that year, the production of the farm has been overseen by the nephew of Roberto Molina (Vides Family), who produce washed, natural and honey coffees.

This microlot has been processed using anaerobic fermentation for 72 hours in cherry and 36 hours in a tank before it is taken to dry on the patio for 16 days and raked to ensure even drying. The coffee grows in Inga shade, with a temperature between 19-24°C, and humidity of 70-80%. The age of coffee trees has an average age of 20 years.

Vides is committed to innovation, precision, and quality, and their plantations have a sustainability model based on three pillars: social, agricultural, and environmental. Vides work alongside neighbourhood communities to support the development of the region, and agronomists teach good agronomic practices based on Rainforest Alliance standards with sustainable and

environmentally friendly practices. The company also focuses on the conservation of ecosystems by protecting wildlife,

efficiently using water, and avoiding deforestation.

Brew ratio of 1:16 to 1:2

Try a lower brew head temp if you can choose, it’s a very rich coffee, if your normal brew temp is 93c try it at 89c or 90c. well worth an experiment

Below ratio is 1:17
22g of Espresso Grind coffee (fine)
40g of espresso liquid (double shot)
27 Seconds 89°c water temp

This means from when you push button / pull lever, until your 39g of espresso liquid is out you my have to adjust your grind to get this right

Home espresso machine..
The Key here is to really slow the flow down if you can adjust the grind, you need to adjust it so you have the oils coming out of the coffee not just dish water.. lol.. if you are manually putting the coffee in the basket try the calculation below
weight in the basket ____ x 1.8 = Espresso shot in grams/ milligrams
eg. 12 x 1.8 = 21.6 grams or milligrams
all this in 28 seconds if you can but really depends on your machine set up you have.

French press filter coffee – i feel this is a rough guide as it’s all about your personal taste.. if it’s to strong just ad more water.
16g coarse grid coffee
240g with 89 degree hot water

check on a facebook page for live demos on all methods, and if you want a fresh live demo just ask us through messenger or email