Coffee in Guatemala was introduced by the Jesuit fathers back in 1773. Huehuetenango, located at the foot of the Cuchumatanes, the highest non-volcanic mountain range in Central America, is one of the most suitable areas in the country for coffee cultivation.
The Presidium coffee, launched in 2002, is made from Coffea arabica plants of the Typica, Bourbon and Caturra varieties grown in the shade of tall trees. The harvest is done manually and cherries are selectively picked one by one. The beans are removed from the cherries through a delicate fermentation process that begins within four hours of harvesting and lasts 24-36 hours. After pulping, the grains dry in the sun for at least three days, continuously turned over with a rake.
AROMA: milk chocolate, honey and cinnamon
TASTE: candy fruit and almonds
ACIDITY: medium-high, mainly citric
AFTERTASTE: lingering of cocoa notes
Perfect coffee for espresso, moka and filter. We suggest a more developed roast (medium or dark) for a better yield in espresso to enhance sweetness and crema development. Great balance if used for Cappuccino or other milk based beverages. For filter coffee and moka pot a lighter roast will reveal a more complex and citric acidity, while the medium roast will enhance honey and milk chocolate flavours.
Suggested coffee ratio:
ESPRESSO: 16 gr for double shot
MOKA: 15gr for 3 cups pot
FILTER: 18 gr for 300 ml (2 cups)
We offer 3 levels of roast to satisfy each palate and taste preference. Each level develops different flavors and aroma profiles. Here are the main characteristics for each different profile and the specifications of colour and development time. We normally use Lighttells colorimeter you can buy from our shop here. You can find the correspondence table to compare that with other colorimeters available in our lab and widely used. If you have any doubts about the correct profile that best suits your taste please contact us and let us know. We will surely find the correct solution to satisfy your taste buds.
LIGHT: Colour 85 | 1’30” Development time | Citric and lingering
MEDIUM: Colour 75 | 2’30” Development time | Honey and milk chocolate
DARK: Colour 65 | 3’00” Development time | Cocoa and walnuts