What I’m Brewing: Guatemala, Las Moritas Pacamara by City of Saints Coffee Roasters
Guatemala, Las Moritas Pacamara by City of Saints Coffee Roasters
Available on Cosmos Coffee
Roaster: City of Saints Coffee Roasters
Origin: Guatemala
Region: Sierra de las Minas
Varietal: Pacamara
Altitude: 1800 masl
Process: Washed
Taste Notes: Coco, Star-fruit, Honeysuckle
This coffee is a carryover from the previous month. But I’m really excited I’m getting to taste and experience some Guatemalan coffee after the DMCC event last month. If you missed out, you can read the blog here.
To get to this Guatemalan, I’ll need to introduce Cosmos Coffee first. The potential of the local roasteries here in the UAE are world class for sure. But, there are only a hand few I find myself always going back to. The American coffee scene on the other hand is a whole another ball game, and this is where Cosmos Coffee comes into the picture.
Cosmos fills a gap in the market connecting and bringing you coffee from some of the most sophisticated and well known roasters from the United States of America. These are the roasters that I have been sitting and staring at my screen browsing through Instagram, roasting some of the craziest and sweetest coffees out there, and thinking to myself that I would like to indulge in those aromas and flavors of ecstasy.
Okay, maybe I got a little too excited there. This is me when I haven’t had my coffee yet and I’m salivating in the thoughts of having one. And what’s better when Cosmos themselves have tried more than 400 coffees from approximately 250 roasters in the USA bringing only the freshest and best they have to offer. One of them is City of Saints Coffee Roasters.
The roasters goal here is simple with this coffee, Guatemala’s unique terroir and micro climate can produce some unique tasting coffee, and with the Las Moritas we have lightly roasted Pacamara varietal with fruity complexity overshadowed by coconut aromas.
Pacamaras are unique in their own way, the coffee trees don’t yield much, but the cherries themselves pack a lot of fruitiness which set them apart from other varietals. Although pour over was recommended to brew this coffee, my preferred method for this coffee has to be the French press.
Artwork by Dasic Fernández
Let me explain. Even though this coffee is roasted light, the fruits are on the heavier side. Pairs well with heavier body to compliment the coconut notes.
Coffee: 20g
Water: 320g
Temperature: 88 Degrees C
Grind: Medium to Medium Fine
Ratio: 1:16
Total Brew Time: 8-10 minutes
Pour 320g of water on the coffee bed making sure the grounds are saturated. Wait for 4 minutes and stir the crust.
Remove the fines and smaller grounds on the surface by scooping it off using a table spoon. Let the brew sit still for another 5-8 minutes. As you wait, you will notice some of the bigger pieces sink to the bottom.
Now, it’s time to plunge but do it only till the surface of the brew. You will utilize the plunger as a strainer, and now you are ready to pour and enjoy the drink.
Yes, you might have guessed it right. This is The Ultimate French Press Technique courtesy James Hoffman. Yes, I use most of his techniques and they always produce great results.
On a side note, I’ll be sitting down with Cosmos Coffee for a one on one later on this month. Stay tuned for that because there will be something in it for you guys as well.
