Guatemala Rincon: Sample Coffee Roasters

Guatemala
Rincon

We find flavours of currants, fig, red apple

Body Acidity

Rincon is the name of this lot of coffee, which comes from the larger farm area known as Finca La Bolsa.

The farm’s different terrains produce several lots of coffee: Los Encuentros which we shared in 2015; and also La Libertad, which we’ve also featured in our cafes previously. It’s great to see such variety coming from one farm.

María Elena Vides de Ovalle and Renardo Ovalle (Snr)

Coffee was first planted at La Bolsa by Dr Jorge Vides in 1958, with María Elena Vides de Ovalle and her son Renardo Ovalle now owning and managing the farm.

Two rivers run across the property and provide the water for processing the coffee, hydroelectricity for the farm as well as supplying surplus water to the nearby La Mesilla municipality.

The view from the coffee plantation down to the wet mill and drying areas

In the photos from the farm, you can see the sort of terrain where the coffee is grown, and then picked by hand before being carried down to the wet mill for processing.

New plantations in the foreground, and again the wet mill and drying areas in the background.

Sourcing and ingredients

100% Bourbon, 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: Renardo Ovalle
Country: Guatemala
Region: Huehuetenango
Altitude: 1250 - 1520m above sea level
Varietals: Bourbon, Caturra
Process: Washed
Harvested: February 2016
Body: Medium
Acidity: Balanced
Tasting notes: Currants, fig, red apple
Roast style: Omni

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.

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.