Espresso
How to dial in- Dose
- 18g
- In the cup
- 38 to 40g
- Time
- 26 to 30 sec
- Water temp
- 94°C
- Grind
- Fine
- Ratio
- About 1:2.2
The story behind the cup
The producer
Since 1992, Antonio Pullin Pivaral has pioneered organic farming practices at his farm, Finca San Antonio. He has been attentive both to managing shade so as to ensure the correct balance of shade and light for his trees to ensure optimal growing conditions.
The coffee
Finca San Antonio lies between 1,160 and 1,310 metres above sea level in the fertile mountains of Central Guatemala. Coffee is planted out over 91.5 hectares, growing peacefully in the shade of a diverse mix of native trees. All work on the farm is lovingly carried out by hand with meticulous attention to detail.
The coffee has been certified organic since 1992 and, as such, uses no chemical fertilisers or pesticides. Of course, farming organically tends to be far more labour intensive than conventional farming methods. The farm produces its own organic fertilisers using vermiculture (worm farms) and left-over coffee pulp, leaves, remnants from pruning, cow dung etc.
