Geisha / Washed
Year after year Agua Tibia delivers specatcular coffees! This geisha is amazingly impressive. Enjoy every sip!

€46.80 /kg
Year after year Agua Tibia delivers specatcular coffees! This geisha is amazingly impressive. Enjoy every sip!
€46.80 /kg
It is pretty common that roasters get stressed when it comes to roast more expensive, super high quality microlots, while chilling out and checking their emails roasting mild, lower-specialty beans. And it should be another way round! The rule of thumb: the better, sweeter, more complex and fancy coffee, the higher window of success it probably has. Don’t sweat it too much, just focus on the roast and try to achieve your desired roast time and color. Pick your starting point according to the processing and origin of the coffee.
Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.
LOCATION: Frijanes
ALTITUDE (MASL): 1,600-1,700 m.a.s.l.
VARIETIES: Pache, Bourbon, Mundo Novo, Geisha, Caturra, Catuaí and Typica
PROCCESING METHOD: Washed, natural, honey
Finca Agua Tibia is located just 27km from Guatemala city. The farm stretches between the altitude 1600-1700masl and it is
characterized by a specific microclimate.
With its high mountains and high cloudiness characteristics it has very limited luminosity for up to several moths of the year. Agua Tibia is a relatively large farm with the total cultivating area of 255 hectares from which 180 hectares is planted with coffee and 56 hectares is in current production. Additionally there is also 455 hectares of natural forest that falls in the area of the farm’s premises.
The farm is owned by Castillo family and managed by our friend Erick de la Roca who also owns his own coffee farm La Esperanza in the region of Acatenango.
Thanks to the already existing coffee relationship with Erick we actually were able to connect with Agua Tibia Farm.
Erick lives on the farm premises all year round and makes sure all the agronomy protocols are met.
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