This coffee combines the classic Guatemalan flavors we’ve come to know and love, but with varied nuances throughout the drinking experience. It came to Wonderstate from producer Porfirio Velasquez. Despite the challenges of modern coffee production, Porfirio has been able to create an outstandingly complex coffee, all while carrying traditional farming and indigenous culture into the future. We tasted milk chocolate, walnut, and green apple.
Bag Size: 12 oz (240 g)
Roast: Light-Medium Roast
Origin: Todos Santos Cuchumatan, Huehuetenango
Elevation: 1,800 MASL
Varietal: Caturra, Bourbon, Sarchimor
Roaster Tasting Notes: Dark Chocolate, Grapefruit, Hibiscus
We Tasted: Milk Chocolate, Walnut, Green Apple
All orders ship freshly roasted direct from Wonderstate in 1-3 business days.
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.
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Since their founding in 2005, Wonderstate has distinguished themselves as one of the first 100% solar-powered roasters, and their location in a rural Wisconsin farming town has given them a unique respect for the coffee farmers they work with, offering an industry-leading minimum price guarantee.
Using Kalita Wave
Ratio : 1:16
Coffee: 22 g ground like table salt or coarser
Water: 350 g Bloom: 45 g for 45 seconds
Pulse Pours: After the bloom, add water in ~100 g pulses, pausing for 5-6 seconds between each set
Total Brew Time: 2:30-3:00
Using Hario V60
Ratio : 1:16
Coffee: 20 g ground like table salt or coarser
Water: 300 g Bloom: 65g for 40 seconds
Pulse Pours: After the bloom pour to 150 g, at 1:15 mins pour to 235 g, and at 1:40 mins pour to reach 320 g
Total Brew Time: 2:45-3:30"