MAY 0007
4 min read

MAY 0007

San Agustin in Antigua, Guatemala is one of five farms operated by award winning coffee producer Ricardo Zelaya.
MAY 0007

0007 – Guatemala, San Agustin, roasted by Prototype Coffee

Roaster Prototype Coffee
Roaster Tasting Notes Milk Chocolate, Peach, Vanilla
Origin Guatemala, Antigua
Elevation 1600 - 1880 meters
Process Washed

About 0007

Well look at us, back from Africa already. Here we are in Central America again and back in Guatemala. This time in Antigua which is the volcanic region nearest to the capitol Guatemala City. The region is quite popular with visitors because of the incredible views, the old city, and the short (but winding) drive from the international airport.

Drying patio at San Augustin in Antigua (photo: Mercanta) 

In 2005, Ricardo Zelaya took over the land which is now San Agustin after it was abandoned by the previous owners due to poor weather and falling coffee prices in the 1990's. Zelaya’s supervision and agricultural skills, plus the processing infrastructure of Santa Clara mill, have made San Agustin’s coffees into some of the best in the region.

Ricardo likes to grill and drink cervesa

Between 2005 and 2006, Zelaya removed the coffee beans and corn that previous owners had planted and replanted 25 hectares, including new plantations of 17 hectares of Caturra and 5 of traditional Bourbon. The handpicked cherries are processed at Finca Santa Clara mill (another farm Ricardo owns), using a fully-washed process. Coffee is pulped and then fermented for 16 hours, followed by careful washing with clean water and finally drying on concrete patios or raised beds inside a greenhouse made exclusively to provide more uniform drying. After 15 to 20 days the coffee is moved to a warehouse to be rested and cupped by Q graders to assure its quality.

The stringent cultivation and processing methods that Ricardo Zelaya has implemented have lead San Agustin to be a two time winner of Guatemala Cup of Excellence, placing in 2013 and 2014.

Prototype Coffee Roasters

From Prototype:

All our roasting for brewing, retail, and wholesale happens in three small Aillio Bullet R1 roasters located right behind the counter in our tasting room. It’s a transparent and lean production system that allows us to carry a large selection of different coffees without the waste that can result from committing to bigger batches. At the same time, the system of three roasters can efficiently produce a lot of coffee quite quickly and gives us incredible control over the roast profile during the roast.
As we design our roast profiles, we spend time learning what each coffee has to offer and how it behaves in the roaster. Once we have an understanding of each coffee’s potential, we create a roast profile that showcases its origin flavours in the most flattering way, maximizing sweetness and balance. For us, that means that we tend toward a medium-light roast profile for most of our coffees.

How'd it taste?

We noticed a different taste profile than our previous Guatemala, more muted flavors here. If we had to go with one note we'd say a 🍫 baker's chocolate of sorts. Not as fruit forward as 0003.

From Revolver staff:

Milk chocolate and a hint of cinnamon, slight touch of vanilla. As it begins to cool, tropical notes of guava.

What did you think of today's coffee?

We would love to hear from you ❤️

Feel free to share with us any comments below and use #coffeechronicles on social media so we can follow along. All your comments help us build future boxes.

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Fan Mail

We received a question about coffee 0005

I loved the comment in today's write-up about the different size of beans. I also noticed there was a fair amount of mucilage (is that the right word?) -- the light brown stuff down the center line of the bean. I'm curious if that varies from one variety to the next.  Also, I noticed the difference in bean size on day 3. Was that more than one variety as well?

Good eye! Day 0003 was 100 percent Caturra, all grown on the same farm. The producer, Pablo, is combining some slightly smaller beans in the mix. Not uncommon.

The "brown stuff" you describe is "silver skin" which is the thin layer that is usually burned off and sucked away in the roasting stage. Sometimes (especially in beans with a deep-cut center) this layer stays intact on parts of the beans.

Kenya beans from coffee 0006

We asked a couple friends for more detail.

Edwin Martinez, Onyx Coffee / Finca Vista Hermosa – If it is a very dense bean and it’s lightly roasted, that’s just how it is. You’re going to get some chaff in your beans.

Ryan Brown, Fascimile Coffee – Kenya beans often have this distinct center cut on their flat side. Kenya is kind of known for this.

Share your feedback anytime here.

We made it through an entire WEEK of coffee. What will next week hold? Let's find out tomorrow. TGIF.

– Coffee Chronicles

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