The Enthusiast

From: $15.00 / month

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Description

If you have experience with coffee and know what a siphon, V60, or Kalita Wave is then The Enthusiast coffee subscription is for you. The Enthusiast was created for those that have a palate and appreciation for specialty coffees.
Features:
  • Coffee subscription billed monthly
  • More complexity and nuanced flavors
  • More variety in origin
  • Beans change every other month
  • African, Central and South American Origins
  • Allows for higher quality microlots
  • Coffees purchased up to 400% over index
  • Lighter roasts ranging from City through Full City (Light to Medium)*
  • Free Modest Coffee tin to keep those beans fresh for new subscription customers

*We roast our beans to preserve and compliment the flavors of origin. There will always be a bit of variety in our roasts in our continuing attempt to express the best that each bean has to offer.

“How many bags will I need per month?” By our calculations, one person who drinks one cup per day will go through about two bags per month.

Additional information

Weight 12 oz
Current Coffee

– GUATEMALA – EL PROGRESO –

ABOUT THIS COFFEE

Most look to western Guatemala for coffee, but there is something exciting to offer from the heart of the country. Exporter Volcanes Coffee has been exploring new frontiers for specialty coffee and discovered a region on the road less traveled north-east of Guatemala City in the department of El Progreso. The region has a rich history of small farming communities where coffee is cultivated on small farms that average 3 acres in size. A group of 225 producers in the municipality of San Antonio La Paz have focused their efforts on improving farm management and cherry harvesting practices.

With little to no processing infrastructure for processing at the farmers, Volcanes Coffee provides a centrally located collection point where farmers can easily deliver their cherry. From there, the cherry is transported to La Esperanza, a mill with its own storied history of receiving and processing cherry. Fermentation tanks at La Esperanza, located in an enclosed building, are often heated with the same forced air used to heat the mechanical dryers to maintain a relatively consistent 36-hour fermentation protocol despite sporadically cold conditions in Antigua. Coffee is washed mechanically after fermentation and then pumped to a silo to remove water and pre-dry. Water is well managed and properly treated. The mill is equipped with patios and mechanical dryers (guardiolas) that are used in a two step process, first with gently drying on patios for a period of 2 weeks and then precisely finished to 11 percent moisture with the mechanical driers. Dried parchment is taken to San Isabel, a dry mill in Guatemala City. San Isabel is equipped with multiple pieces of equipment to sort green coffee typical in most dry mills, such as gravity beds, screens and electronic eyes. The mill also has a piece of equipment called a catadora, which is placed immediately after the dehuller and operates like a wind channel to remove broken and less dense coffee beans. Mild weather in Guatemala City provides ideal conditions for storing parchment in the warehouse until it is time to export. The processing experience brought to bear by Volcanes Coffee has really made this newly discovered regional profile shine.

SPECS:

GEOGRAPHY
Region: San Antonio La Paz, El Progreso, Guatemala
Altitude: 1200 – 1400 MASL

PRODUCER
225 producers from the municipality of San Antonio La Paz, Volcanes Coffee

VARIETY
Bourbon, Castillo, Caturra, and San Ramon

PROCESSING
Fully washed and dried in the sun and in mechanical dryers

NOTES:
FLAVOR Chocolate, cola, sweet
BODY Medium
ACIDITY Bright

ROAST LEVEL
Light/Medium – City +

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