Guatemala Francisco Martínez Finca El Regalo: Sample Coffee Roasters

Guatemala
Francisco Martínez
Finca El Regalo

Don Francisco Martinez is a 75-year-old coffee producer, resident of Aldea El Chalúm, from the municipality of La Libertad. Altitude, varieties, good agricultural practices and the immaculate washed process have made it possible for Don Francisco to produce high quality coffee consistently and increase his plot’s productivity.

Washed process Caturra, Bourbon, Catuaí, San Ramón

Flavour: crisp green apple, malt, lime

Body: Acidity:

Roast: omni (filter + espresso)

Don Francisco Martinez is a 75-year-old coffee producer, resident of Aldea El Chalúm, from the municipality of La Libertad. He has been a member of Esquipulas (COOPESQUI, R.L) for 23 years and a coffee farmer for more than 55 years. He is also part of the Specialty project in the Highlands of Huehuetenango.

Altitude, varieties, good agricultural practices and the immaculate washed process have made it possible for Don Francisco to produce high quality coffee consistently and increase his plot’s productivity. As a result, he serves as a role model for the local coffee farming community who want to earn a better income and better quality of life for their families.

Light Roast podcast episode on this coffee

Sourcing and ingredients

100% Caturra, Bourbon, Catuaí, and San Ramón coffee beans, provided by InterAmerican Coffee and 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

Country: Guatemala
Region: Huehuetenango
Altitude: 1900m above sea level
Varietals: Caturra, Bourbon, Catuaí, and San Ramón
Process: Washed
Body: Medium
Acidity: Medium
Tasting notes: Crisp green apple, malt, lime
Roast style: Omni (filter + espresso)

Varietals

Bourbon varietal

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.

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.

San Ramón varietal

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.