Velma Ordoñez [washed] espresso

Velma Ordoñez [washed] espresso

 

Roasted 30 SEP 2024
$18.00
$18.00
Sale Sold out
About the farmer(s)

Velma Ordoñez [washed] — Guatemala

Velma Ordoñez is a second-generation coffee producer living in the town of San Antonio Huista in the Huehuetenango Region. The name of Velma’s farm, El Matasano, comes from a huge Matasano tree that was planted on the farm by Velma & her father 20 years ago. During harvest, Velma makes sure that only the ripest cherries are picked. Cherries are de-pulped the same day of the picking and fermented in water for 36 hours. After the fermentation, the beans are washed & then sun-dried on a concrete patio for four to seven days.

  • region Huehuetenango
  • farm/farmer El Matasano
  • altitude 1675-1800 meters
  • crop 2024
  • cultivar Caturra, Catuai, Bourbon
  • process Washed

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

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. 

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

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

Coffee shrub at El Matazano.