Quirky Quetzal – Guatemala Los Pinos – Anaerobic Natural

Single Origin

PRODUCER Renardo Ovalle – Los Pinos
Region:Santa Barbara / Huehuetenango, Guatemala
Altitude: 1900-2250 masl
Process: Anaerobic Natural
Varietal: Caturra, Bourbon
Aroma/Fragrance: Light fruit, sweet toffee
Flavours:Black cherry, strawberry, rhubarb, butter, cream, hazelnut

About – Renardo Ovalle – Los Pinos
Finca La Bolsa, a coffee plantation in La Libertad, Huehuetenango, was founded by Jorge Vides in 1958. Jorge’s career began as a medical professional. He eventually became the director of the National Hospital of Huehuetenango, which was later named after him to honour his contributions. Although Jorge was a full-time doctor, his real passion was the farm. The land at the time was then covered in forest, which he turned into a coffee farm cultivating bourbon and caturra varietals.

In 2001, Vides’ grandson Renardo Ovalle took over production to focus on specialty coffee production. The company is still
passionate about innovation, precision, and quality, with a sustainability model based on three pillars: social, agricultural, and
environmental. The social aspect involves working alongside local communities to support regional development, while the
agricultural aspect prioritises sustainable and environmentally friendly practices based on Rainforest Alliance standards. Finally, the environmental pillar focuses on ecosystem conservation by protecting wildlife, using water efficiently, and avoiding
deforestation.

In 2013, Renardo Ovalle planted coffee in several plots and named the farm Los Pinos after the pine trees that grow in the area. The plantation is in Santa Barbara, a municipality near Huehuetenango, where rainfall is scarce compared to other regions. The coffee varieties planted are Caturra, Bourbon, and Pacamara, and it is grown in Grevillea shade. This area has consistent temperatures between 19-24°C and humidity around 60-70%. Los Pinos sits at an elevation of over 2,000 masl, and the large old pine trees are visible from any location due to their height.

This microlot was processed using anaerobic fermentation for 48 hours in cherry and 36 hours inside a tank. It was then dried
for 15 days on a patio and raked to ensure even drying. The unique soil and height conditions of Los Pinos, along with the careful processing, have resulted in a remarkable coffee.

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 92c try it at 89c or 90c. well worth an experiment as the lower the temp the more acidity yo may attract

Below ratio is 1:17
22g of Espresso Grind coffee (fine)
40g of espresso liquid (double shot)
26 Seconds 90°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. cheers Peter @cherrymouthroasters