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This coffee is a 100% Caturra lot of coffee from producer Benjamin Lopez. Benjamin keeps an extremely biodiverse farm, with a plethora of other fruit trees (banana, avocado, and peach) throughout the coffee shrubs. This keeps his soil high in organic matter and rich in ground cover.
After picking the ripe cherries by hand, Benjamin allows for the coffee to ferment in the cherry for 48 hours in a zero oxygen environment before depulping and washing. This process gives his coffee a clean, but unique and bright flavor profile.
Bag Size: 8.8 oz (250 g)
Roast: Medium-light
Origin: San Antonio Huista--Huehuetenango, Guatemala
Elevation: 1720 MASL
Varietal: Caturra
Process: Extended Fermentation Washed
Roaster Tasting Notes: Toffee, Bright Green Apple, Maple Syrup
All orders ship freshly roasted direct from KOS within 24 hours.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn't want to do it.
For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
KOS is a Social Enterprise Coffee Roaster based in Orlando, FL. They source Single Producer, and Single Origin transparency driven coffees, while paying higher-than-fair wages to the farmers they partner with. With a mission to be on the forefront of sustainability within the coffee industry, KOS redistributes their profits to help lift up local and greater global communities-- giving 10% of all profits to educational charities, and nonprofits in our most under served communities.
Pour-Over Recipe
Bloom. 50g of water for 30 seconds. Pour a continuous stream of hot water in a circular spiral motion ensuring all grinds get saturated. Swirl once to create an even distribution.
Pour One: 137g/1:10 mark. After the bloom, pour one half the remaining water volume (137g), using the same circular spiral motion. Allow water to drain until your timer hits 1:10.
Pour Two: 137g (to a total of 324g). Pour the remaining water volume (137g) into the cone, at a lightly slower speed, and still in the circular spiral motion. Allow to drain for approximately 10-15 seconds and swirl once more.
Total Brew Time: 3 minutes.
Espresso Recipe
Dose: 20g
Yield: 40g
Brew Time: 28-30 seconds
Roast: Medium-light
Origin: San Antonio Huista--Huehuetenango, Guatemala
Process: Extended Fermentation Washed
Varietal: Caturra
This coffee is a 100% Caturra lot of coffee from producer Benjamin Lopez. Benjamin keeps an extremely biodiverse farm, with a plethora of other fruit trees (banana, avocado, and peach) throughout the coffee shrubs. This keeps his soil high in organic matter and rich in ground cover.
After picking the ripe cherries by hand, Benjamin allows for the coffee to ferment in the cherry for 48 hours in a zero oxygen environment before depulping and washing. This process gives his coffee a clean, but unique and bright flavor profile.
Bag Size: 8.8 oz (250 g)
Roast: Medium-light
Origin: San Antonio Huista--Huehuetenango, Guatemala
Elevation: 1720 MASL
Varietal: Caturra
Process: Extended Fermentation Washed
Roaster Tasting Notes: Toffee, Bright Green Apple, Maple Syrup
All orders ship freshly roasted direct from KOS within 24 hours.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn't want to do it.
For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
KOS is a Social Enterprise Coffee Roaster based in Orlando, FL. They source Single Producer, and Single Origin transparency driven coffees, while paying higher-than-fair wages to the farmers they partner with. With a mission to be on the forefront of sustainability within the coffee industry, KOS redistributes their profits to help lift up local and greater global communities-- giving 10% of all profits to educational charities, and nonprofits in our most under served communities.
Pour-Over Recipe
Bloom. 50g of water for 30 seconds. Pour a continuous stream of hot water in a circular spiral motion ensuring all grinds get saturated. Swirl once to create an even distribution.
Pour One: 137g/1:10 mark. After the bloom, pour one half the remaining water volume (137g), using the same circular spiral motion. Allow water to drain until your timer hits 1:10.
Pour Two: 137g (to a total of 324g). Pour the remaining water volume (137g) into the cone, at a lightly slower speed, and still in the circular spiral motion. Allow to drain for approximately 10-15 seconds and swirl once more.
Total Brew Time: 3 minutes.
Espresso Recipe
Dose: 20g
Yield: 40g
Brew Time: 28-30 seconds
