Guatemala, Finca Capetillo Peaberry
Notes of rooibos tea, caramel, and chicory root, offering a gentle sweetness and mellow acidity. Grown in the Antigua Valley at Finca Capetillo, this washed Bourbon–Catuai lot is light-bodied and clean, making it an easy, everyday drinker with a refined finish.
What we taste: |
Rooibos tea, caramel, chicory root |
Sweetness: |
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Acidity: |
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Body: |
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Origin |
Antigua Valley, Guatemala |
Farm: |
Finca Capetillo |
Producer: |
Pedro Echeverria |
Process: |
Washed |
Elevation: |
1500-2000 masl |
Varietals: |
Bourbon, catuai
|
Certified: |
Fair Trade, Direct Trade |
Roast Level: |
01/06 |
BREW TIPS
WATER QUALITY
Water plays a crucial role in crafting an exceptional coffee experience. We recommend using mineral water with a soft Total Dissolved Solids (TDS) count, ideally below 150 ppm, to ensure optimal flavor clarity.
RESTING YOUR COFFEE
During the resting period, harsh and astringent notes—sometimes perceived as a ‘roast’ character—gradually mellow, allowing the coffee’s true flavors to emerge. We suggest resting our coffees for at least 10 days after roasting. For particularly dense coffees, we often find that flavor continues to develop beautifully beyond six weeks.
BREWING APPROACH
Our philosophy on coffee is simple and extends to brewing. Whether using immersion, percolation, or espresso methods, our roasts are designed to perform well across all brew styles. We believe in a regimented, sensory approach that highlights the coffee’s innate qualities and inherent characteristics.
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FARMERS & SOURCING
Maraba women's cooperative
The Maraba Cooperative, established in 2001, has significantly impacted Rwanda's coffee industry. Initially formed by 20 growers as part of a USAID-funded development program to improve the lives of farmers in the mid-90s, it now includes over 1,500 members, with about 35% being women. The cooperative provides financial support for school fees, health services, and access to a credit fund for home loans and farming equipment. Profits are reinvested into shared infrastructure, resources, and training to improve coffee yield and quality. Maraba also offers organic pesticides at a discount and produces its own organic fertilizer. Training on sustainable farming practices, such as intercropping, is regularly provided.
HARVESTING + PROCESSING
MARABA WASHING STATION + DRY MILL
The cooperative operates four washing stations in the Southern Province, allowing meticulous processing and drying of coffee. The cooperative's dry mill, built in 2006, enhances quality control and job creation in the Huye District. Maraba's careful processing methods ensure high-quality coffee, contributing to the cooperative's success and the economic stability of its members.