NEW: iced coffee in a can from the best beans in the world.
Cold Brew has been a beverage of choice in our branches for several years. Here is the ready-to-drink version that combines our know-how and our specialty coffees to provide you with a quality beverage. No preservatives or additives. Only good coffee, water and time!
Format: 250 ml
|Notes||Chocolate, hazelnut, molasses|
This coffee comes from the Nuevo Oriente region in southern Guatemala and is a wonderful example of what is commonly referred to as a field blend. Contrary to what one might think, a coffee harvest is very rarely homogeneous in its quality. It is therefore common to separate the lowest quality third in order to sell it on the local market, while the upper third is sold in micro-batches of single origin and intended for export. An intermediate third of average quality thus often remains in the hands of the producers. And this is where the role of the exporter becomes crucial, as was the case for this coffee. Indeed, the Onyx Coffee company is responsible for exporting dozens of farms in Guatemala, including La Esperanza for example. Every year, Edwin Martinez and his team work hard to buy the middle third of the crops from the farms they work with, and then painstakingly create blends. Each batch is first rigorously checked, then some are mixed together so that the qualities of one reinforce the faults of the other. Thanks to this blending technique, whole batches of coffee that might have been sold at ridiculous prices thus become magnificent batches of superior quality, allowing producers to reap additional income. It is this very principle of rebirth that inspired the Onyx team to name this coffee Fénix. This reference also highlights the extraordinary ability of Guatemalan producers to recover from hardships such as the hurricanes they have experienced in recent years. As a roaster, it is essential for Café Pista to also buy this type of blend from several farms, as they constitute an important source of income for their producers. This collaboration was made possible by the work of Edwin Martinez and the rest of the Onyx Coffee team.
Grown at an average altitude of 1400 meters, this coffee is made from the Bourbon, Caturra and Catuaì varieties. It is picked when fully ripe and sorted by flotation first, then by hand, in order to remove the cherries that are too ripe or not ripe enough. It is then mechanically depulped then passed under a stream of water to remove the remaining mucilage, before being dry-fermented for 18 to 30 hours. Finally, it is laid out on the patio for slow and even drying.