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Calahual
Calahual
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A complex and balanced espresso and milk coffee, from one of Guatemala's less celebrated producing regions.
This coffee reflects our belief in the value of long term relationships and building connections across the industry to access incredible coffees from incredible people. Beto and his family began farming in Palencia in the 90's and over the past 30 years have created a real hub for specialty coffee within the area of Palencia, including the construction of a wet mill that supports not just their farms, but those of their neighbours, in improving cup quality, flavour potential and developing market access.
Producer: Guadalupe Alberto Reyes
Variety: Caturra
Location: Palencia, Pie Del Cerro, Guatemala
Process: Anaerobic Washed
+ Broader Context
I first met Beto, and his son Betio, when taking them on a tour of the Birmingham coffee scene in 2018, but my relationship with their coffees dates back to 2014 when we were introduced to the family by Guatemalan coffee superstar Raul Rodas, the 2012 World Barista Champion, who continues to drive the country's coffee reputation forwards through his consultancy work and his roasting brand Paradigma, just outside of Guatemala City.
After visiting the farm and tasting the coffees Steve saw the win-win potential of aligning with the Reyes, and over the next few years buying grew to multiple containers from their farms to Hasbean, Ozone, 3FE and Drop. I'm proud that Ithaka can continue this story with our first coffee from the family.
Whilst recently their natural pacamaras have been getting the most attention, including multiple Cup of Excellence placings, this Anaerobic Washed coffee really showcases the flavour potential of classic varieties from Guatemala, with gentle acidity and excellent balance and mouthfeel, making it a great SO coffee for espresso and milk drinks.
+ Roast & Brewing Information
This coffee has a slightly longer development time than some of our other centrals, which will aid espresso extraction. Its going to perform well across pretty standard recipes, though if you prefer espresso to milk drinks a slightly higher water to coffee ratio (2.5:1) and faster time can give great results.
Espresso 18:36g 28s
Filter 24:400g 3:00s
I'd brew this a little quicker as filter, to try and maximise cleanliness and flavour, and sacrificing some body and sweetness (it has plenty of both to offer in a lighter brew!)
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