Guatemala Primos Unidos

Description

A shockingly clean, tea-like cup with loads of brown sugar sweetness and notes of melon, red clover and a hint of fresh ginger. This is a wow coffee... maybe my favorite washed Guat to date!Will it Spro? Yes, it makes a respectable Turbo.Recommended Minimum Rest: 2 weeksRoast Color: 134.6 (higher is lighter)Bourbon, and Caturra varietals grown by Jenner Villatoro and family in the Hoja Blanca and Agua Dulce area. Washed process, dried on patios, 1700-1850 masl.Sold in 300g bags.Brewmaster J's Notes and TipsS&W Primos Unidos Washed Bourbon/Caturra Guatemala I got loads of brown sugar, backed by subtle but clear fruit notes of yellow plum and darker berry with a very nice sweet star anise finish.  Pushing provided a fine chocolate note that worked really nicely with everything else.  This was a stunner.  This was advertised as a clean coffee and it hit that exactly.  It actually reminded me of a lighter version of a certain well known Norwegian roaster with the sweet herbality coming through in every cup.   Overall I really enjoyed this one and would recommend it for anyone who needs a break from the more intense stuff or just likes the cleaner South American coffees.   My standard recipe came out very nicely on the ZP6 with the V60.  Pushing a little more brought out the chocolate.  A little less with a swirl brought more fruits.   Below is the “pushed” version. Bump grind size to 4.7 for the lighter version and add a very light swirl to the second pour.  Funny enough I accidentally ran this at 12/250 which, considering the ratio, was still quite nice though considerably less intense.  Best to stick to the recipe below!Grind 4.5 ZP6Temp 93CBrewer V60-01Recipe 4 pour 15g/250g recipe 50/80/70/50 with a 45s bloom, 5-7g/s poursMore about the producer:This coffee is a collaborative effort from the Villatoro cousins, Jenner, Rodin, Denis, Riner, and Maikel - the third generation to work these farms since the 1950s. The cousins work as a team, delegating different tasks during harvest. Rodin and Denis manage the wet mill and processing, Maikel supervises picking in the field to ensure only ripe cherries are selected, Riner oversees the drying patios, and Jenner cups relentlessly in the family lab—cupping through different lots and ensuring consistency across bags. Coffee is sorted, fermented for 36hrs and patio-dried for 14 days.