Sweet Tooth Espresso - El Pajal, Guatemala

$ 19.25

Sweet Tooth
A Single Origin Espresso

As a roaster that is committed to promoting our producers and bringing them out of anonymity, single-origin espresso has always been important to us. The best shots of espresso we've ever had have been single-origin -- dynamic, sweet, and complex. They are balanced, and good in milk to boot.

We rotate the Sweet Tooth offering frequently to keep us on our game, this is the latest greatest:

El Pajal, Guatemala

Harvested: Winter 2019

Variety: Bourbón

Location: San Miguel Dueñas, Sacatepéquez, Guatemala

Tastes like: grape jelly, dried apricot, almond praline

Grown by: Eddy Barrientos

Processing Method: Mechanically Washed

Smallholder producers on the slopes of the Agua and Acatenango volcanoes have been growing coffee for generations. These families grow the traditional variety, Bourbón, and deliver ripe cherries to the local miller and exporter Bella Vista. Most of this coffee is blended together, but a few producers like Eddy Barrientos are so consistently good that we request to keep their coffee separate to roast on its own. Mr. Barrientos’ farm, Pajal, is just up the mountain from the town of San Miguel Dueñas, at an elevation of 1730 meters above sea level. Always sweet and complex, look for lots of grape and apricot in this year's offering.

 We recommend starting with the following brew parameters:

  • Dose: 17-17.5 grams in a "18g" VST or "17g" Strada basket
  • Temp: 198-200 degrees at the group
  • Time: 31 seconds
  • Brewing Ratio: 50-60% or about 31g of liquid
  • Pump Pressure: 8.5-9 Bar or 105-110 psi at the group
  • Days Rested: 7-12