Kawa ziarnista Paloma Kawa ziarnista Paloma Gwatemala Meissa LMAN 250g

Origin : Guatemala

Region : Atitlán

Farm : Pampojila

Processing method: Anaerobic, Natural, sleeping bag

Variety : Caturra

Altitude : 1480 - 1800 m a.s.l.

Cupping score: 88 / 100

ABOUT THE PRODUCENT

Alex Herrera is a fifth-generation representative of a Guatemalan coffee family, with deep roots in the mountains of the Atitlán volcano. He has been connected to coffee since childhood, accompanying his parents in its cultivation and processing, learning every detail that makes this bean unique. His technical education and international experience have allowed him to combine family tradition with new trends in production and marketing, ensuring high quality, traceability, and sustainable coffee sourcing. His passion and leadership reflect a balance between a love for the land and innovation in processes, strengthening the value of the family coffee and preparing it for the demands of the global market.

Every microlot produced by Alex and his family reflects respect for the environment, the community, and the history of coffee cultivation in Guatemala. This commitment is visible on every farm they manage. Los Andes, acquired in 2024, restores the history of an estate connected to Panama since the 19th century, and today combines tradition with modernity in producing exceptional coffees at the foot of the volcano. On the other hand, Pampojilá, located in the upper part of the volcano above the lake, with volcanic soils and a natural mist that protects the coffee trees, was renovated by the Herrera family in 2012 and continues to offer coffees with an exceptional taste and a rich, century-old history.

ROASTER OPINION

A balanced and very complex ferment—a bit of tropical fruit, a bit of port wine, and dark chocolate to top it off? You can experiment with it and constantly find something new.

V60 RECIPE

Coffee dose – 19g

Water dose – 50g > 300g

Water temperature – 88-90°C

Grind 8.4 EK43; 23 clicks Comandante.

1. Place the filter in the V60, rinse it under a thick stream of water so that it adheres well to the walls.
2. Grind the coffee, dose it into the V60, and level the coffee bed.
3. Pour 50g of water, aiming at the dry parts to wet everything thoroughly. If the coffee is very fresh (foams intensely upon contact with water), you can extend the pre-infusion to 2 minutes or perform an additional one at 1:00 (pour another 50g and wait until 2:00).
4. At 1:00 (or 2:00), start pouring, aiming right at the center of the V60 (circular movements the size of a 5 PLN coin), maintaining a pace of 6-8g per second (this is slightly below the second enlarged dot on the Acaia scale) and keeping the water stream just below the point where the stream breaks.
5. Once 250g is poured, lower the stream to about 3 cm above the water surface (you no longer need to make circular movements) and finish pouring at 300g.
6. Perform a shake holding the narrow part at the base of the V60 (horizontally and vertically). If the coffee draws down too quickly, do a swirl. The total time should be 2:30-3:00, or 3:30-4:00 with the additional/extended pre-infusion. Try pre-infusion with water at a temperature of 70-80°C or discard part of the pre-infusion water—you will see a big difference, experiment! This coffee also makes a mega good espresso brewed at a 1:3 ratio!

Store in a dry and cool place.