Octavio Lopez [washed] espresso

Octavio Lopez [washed] espresso

This washed coffee from Octavio is very easy to drink. It's sweet with low acidity & has flavours of raspberry & mandarin.

Roasted 20 JAN 2025
$18.00
$18.00
Sale Sold out
About the farmer(s)

Octavio López [washed] — Guatemala

Octavio & his wife Mercedes produce coffee on their 17-hectare farm in El Pajal, Huehuetenango. They have six children, two of whom now have coffee farms in the area. El Durazno started as a peach farm, but year after year, peaches were stolen. Octavio planted a small plot of coffee which was successful, so he switched to coffee completely.
The coffee is processed on the farm. After harvesting, the coffee cherries are floated in water to remove defects, then de-pulped & placed in concrete tanks overnight to ferment. The following day, the coffee is washed & then spread out on the concrete patio to dry.

  • region Huehuetenango
  • farm/farmer El Durazno
  • altitude 1650 meters
  • crop 2024
  • cultivar Caturra, Bourbon, Catuaí
  • process Washed

Bourbon is a natural mutation of Typica originating from La Réunion, formerly known as Île Bourbon. Cherries can be either red, yellow, orange or pink when ripe. Bourbon is 1/3rd more productive than Typica. 

Catuaí is a hybrid of Mundo Novo & Caturra developed in Brasil in the 40's.

Caturra is a mutation of Bourbon discovered in Brasil in 1937. The plant is a dwarf so it can be planted close together resulting in more production per hectare. Caturra has good flavour characteristics but is susceptible to disease.

Brew guide

This is a light espresso roast. Roasted to bring out the fruity flavours of the coffee. This style of roast is best suited for black espresso based drinks. That said, you can still make a tasty flat white out of this roast.

  1. Black

    • dose 18g
    • Brew weight 40-45g
    • Brew time 25-30 seconds

  2. White

    • dose 18g
    • Brew weight 27-36g
    • Brew time 30 seconds

For any help on coffee brewing of all methods i.e. espresso, plunger etc fire an email through to espresso@rocketcoffee.co.nz

Octavio Lopez at his wet-mill.

Coffee drying on the patio at El Durazno.

Coffee flowering at El Durazno.