Origin
Nestled close to the Tacaná volcano, Finca Chanjul grows its coffee under a canopy of shade trees, lending every bean a touch of the region’s natural beauty. With notes of black forest, cherry pie, and molasses, this coffee is perfect for those who crave a full-bodied, slightly sweet brew that works beautifully as both espresso and filter.
Black Forest - Cherry Pie - Molasses
Varietals: Mundo Maya
Altitude: 1600-1800 MASL
Process: Natural
Brew GuideS
Espresso
Dosage
22g
Output
40g
Brew Time
26-28s
- Grind 22 grams of coffee using a fine grind size.
- Place the ground coffee into a portafilter and tamp.
- Tare your scale to zero with your empty cup.
- Insert the portafilter in the espresso machine and start brewing, using the scale to measure your output.
- For an ideal brew you would have obtained about 40 grams of coffee in 26-28 seconds of extraction.
Filter: Pour Over (V60)
Dosage
15g
Output
250mL
Brew Time
2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your extraction time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.
Production
Managed by Joaquín Perez, Finca Chanjul is more than just a farm; it’s a community where soccer rivalries run strong and the passion for quality coffee runs even deeper. The farm’s team, many of whom bring experience from Guatemala’s renowned coffee-growing regions, carefully hand-pick and sort each coffee cherry to ensure peak ripeness.
Certified by the Rainforest Alliance and C.A.F.E. Practices, Finca Chanjul takes pride in sustainable practices that benefit both the environment and the people who work the land, from free schooling for kids to shaded rest areas for workers.