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Roast: Medium-Light
Origin: Huehuetenango, Guatemala
Process: Washed
Varietal: San Ramon, Bourbon, Caturra
Third generation producer Renardo “Nayo” Ovalle Vides now runs the farms founded by his grandfather in 1958. Married to a certified Q-Grader, Nayo is dedicated to improving the quality and processing of his coffees, and this washed process is testament to his work. We tasted candied plums, nectarine, cranberry, and brown sugar, with a silky body and a pop of red apple acidity.
Bag Size: 10.58 oz (300 g)
Roast: Light-Medium
Origin: Huehuetenango, Guatemala
Elevation: 1700 - 1900 MASL
Varietal: San Ramon, Bourbon, Caturra
Process: Washed
Roaster Tasting Notes: Orange, Almond Butter, Milk Chocolate
We Tasted: Nectarine, Brown Sugar, Candied Plums, Cranberry
All coffees are roasted to order and shipped direct from Coava.
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!
Coava Coffee Roasters is a Portland, Oregon institution whose roasts have a way of consistently surprising us and changing our minds. Pronounced \ kovuh \ or "cove-ah".
Pour-Over Recipe
Using Kalita Wave Dripper
Ratio: 1:15 Coffee: 20g ground medium-fine (setting 4-5 on Ode Gen 1)
Water: 300g at 200°F
Total Brew Time: 2:45 - 3:00
Espresso Recipe
Dose: 19g
Yield: 28g
Extraction Time: 28 seconds
Ratio: 1:1.5
Pump Pressure: 9 bars Water: 200°F
Special Notes We recommend drinking our coffee within a 14 day window of being roasted and using filtered water.
