Guatemala Eugenio Ahilon: Sample Coffee Roasters

Guatemala
Eugenio Ahilon

Washed process Caturra

Flavour: liqourice, brown sugar, pear

Body: Acidity:

Our last coffee for 2019 comes from Eugenio Ahilon Escalante, who grows the Caturra varietal of coffee on around 3.5 hectares of his farm, called La Joya.

Guatemala’s production of coffee first grew in the 1860s on the back of a declining indigo trade, which was previously the main export. Until 2011 Guatemala was in the top five highest producing coffees nations in the world, before being overtaken by Honduras.

The majority of coffee farmers in Guatemala are small holders and a large percentage of them, along with the general population of Guatemala, associate with the 20 officially recognised indigenous communities of Guatemala.

The country’s national coffee institute, Anacafé, has been an important figure in helping Guatemala combat the outbreak of leaf rust in the country. Since 2012, the outbreak of this disease has reduced crop out-put by up to 25% and has forced farmers to move away from traditional varieties such as bourbon and caturra and instead move towards newer, more disease resistant varietals.

Sourcing and ingredients

100% Caturra coffee beans, roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Eugenio Ahilon
Country: Guatemala
Region: Todos Santos, Huehuetenango
Altitude: 1760m above sea level
Varietals: Caturra
Process: Washed
Harvested: April 2019
Body: Medium
Acidity: Medium
Tasting notes: Liqourice, brown sugar, pear
Roast style: Omni (filter + espresso)

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Guatemala

Guatemala’s production of coffee first grew in the 1860s on the back of a declining indigo trade, which had previously existed as it’s main export. Up until 2011 Guatemala was in the top 5 highest producing coffees nations in the world, before being overtaken by Honduras.

The Huehuetenango region of Guatemala

A non-volcanic region of Guatemala characterised by high altitude and predictable climate. Often considered to produce the highest quality coffee in Guatemala

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.