Peña Blanca is a small village in the Sierra de los Cuchumatanes mountain range in western Guatemala. This lot is made up of coffee from Aurelio Villatoro, his father Rosalio, and some of their neighbors. It was processed at Aurelio's mill, Punta del Cerro, near the town of Injerto.
duck-rabbit bought this coffee through a direct trade effort called ""Proyecto Xinabajul"" that works with small producers in the Huehuetenango region, paying premium prices, and highlighting unique, phenomenal coffees whose quality potential has been unrealized. We tasted green apple, toffee, white florals, and nutmeg, with a crisp acidity, a tea-like body, and milk chocolate undertones.
Bag Size: 12 oz (340 g)
Roast: Light-Medium Roast
Origin: Huehuetenango, Guatemala
Elevation: 1,700 - 1,800 MASL
Varietal: Bourbon, Caturra, Catuaí, Typica
Roaster Tasting Notes: Pear, Apple, Green Grape, Florals, Vanilla, Caramel
We Tasted: Green Apple, Toffee, White Florals, Nutmeg, Milk Chocolate
Coffees are roasted on Mondays and Thursdays and ship within 3 business days.
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duck-rabbit coffee is a roaster based in Cleveland, OH, dedicated to offering some of the world’s most incredible, interesting, rare, and exotic coffees.
Coffee: 17 g ground at 3 2/3 on Ode
Water: 285 g at 206°F
Steps: Pre-rinse filter, bloom with up to twice the dose weight, at 30 seconds pour to total weight of 200 g, after that drains pour to final weight of 285 g
Total Brew Time: 2:30 mins
Coffee: 18 g ground at 5 on Ode
Water: 200 g at 206°F
Steps: Inverted, pre-rinse filter, bloom with 50 g water and stir (3-5 seconds), at 30 seconds pour to 200 g total weight, at 1:15 mins stir, cap, then flip. Press at 1:45 mins and complete press around 2:00 mins.
French Press Recipe
Coffee: 24 g ground at 9 on Ode
Water: 300 g at 206°F
Steps: Pour to 300 g (takes about 30 seconds with an EKG), at 1:30 mins stir thoroughly for about 12-15 seconds, and at 4:30 mins press and pour.
Using Flair 58
Dose: 18 g
Yield: 36 g
Total Brew Time: 30 seconds
Water Temp: 206°F
Brewing Element: High
Steps: Lift lever and start timer. Slowly ramp up pressure to 6 bars, taking about 5 seconds, then hold pressure at 6 bars till espresso weighs 36 g.