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Roast Level: Medium Roast
Farm Certifications: Farmed Organically
Tasting Notes: Sweet, Citrus, Chocolate (Great for making espresso)
Origin: Huehuetenango
Farm Causes:
This is my current favorite coffee after the (tragic) discontinuation of the Ugandan light roast. I've been drinking this coffee as my primary bean for the last 3 months or so and I've optimized my brewing process in a notebook i keep in the kitchen. the result is an extremely bright coffee with light chocolate and a deep raspberry/cherry body. very little cereal in the back. the flavor comes out the most after it cools to below 170 degrees or so and does well at room temp, though the brightness is diminished at that point. it does best in a pourover; french press and espresso aren't efficient enough to get the nuances out of this one and it is a bit more sensitive than the ugandan roast (RIP) that i had dialed in before. if you screw this bean up it tends to lean watery almost like a raspberry tea.
Here is the most current (4/6/25) optimization of my pourover (hario v60 glass.) I doubt I'll be changing this recipe anymore, I'm pretty happy with it. I apologize for the formatting, not a lot i can do here.
-1/16 ratio, 30g/500ml
-oxo burr grinder set to 9 and 2/3 (coarser side of medium, the grinder goes to 15)
-water at 188°
-bloom: 38-45ml, 0:00-0:35
-pour 1: up to 250ml, 0:35-1:00
-pour 2: up to 400ml, 1:10-1:40
-pour 3: up to 500ml, 1:50-2:05
-remove at 3:15
I like to move the cone to a extra mug at 3:15 to catch the remainder of the liquid, which is usually only about 10ml or so. this bean likes to become astringent right at 3:15-3:17 for some reason, you'll notice that the extra drippings taste surprisingly different. I put a solid 3 weeks into trying to get the time down to 3:00 like I had on the Uganda, it doesn't like that in this setup. getting the water through it that fast makes it watery, it's not worth it. it's also a delicate enough bean that the 15 second tail where it's just starting to bitter really helps with the depth of flavor. I also used to run a 30 second bloom. this one wants 35, and I DON'T wiggle the CO2 bubbles out of this one. doesn't need it when the grind is so coarse. perhaps i could get it down and brighter if i had a nicer grinder but as it is, it's a pretty damn good cup of coffee.
EDIT: i mentioned earlier that the berry flavors come out when it cools down a bit, and i stand by that, but i just noticed that the bag advertizes citrus and its very prominent at higher temperatures. i really love this bean
Hunter, we appreciate and love your review and also the dedication to the craft of coffee. More importantly thank you for choosing us and supporting changing the world! We also find it amazing to try different grinds and methods to transform each coffees unique taste. Thanks for your recommendations on where to get Guatemalan shining and preparing you for the day!
-Aaron and Jessica Harsch
Guatemala
Thank you Rainy!
Recently tried the RRC Guatemala coffee and thoroughly enjoyed it. Now we have to make the tough decision of which roast we want to move forward with. The Guatemala or Honduras. Either way we can't go wrong. Both great coffees.
It is a tough choice, but I believe in you!
I love the smooth flavor of this coffee! We have tried a lot of coffee and this one is by far our favorite!
I am so glad you've found your favorite!
Guatemala
This is my current favorite coffee after the (tragic) discontinuation of the Ugandan light roast. I've been drinking this coffee as my primary bean for the last 3 months or so and I've optimized my brewing process in a notebook i keep in the kitchen. the result is an extremely bright coffee with light chocolate and a deep raspberry/cherry body. very little cereal in the back. the flavor comes out the most after it cools to below 170 degrees or so and does well at room temp, though the brightness is diminished at that point. it does best in a pourover; french press and espresso aren't efficient enough to get the nuances out of this one and it is a bit more sensitive than the ugandan roast (RIP) that i had dialed in before. if you screw this bean up it tends to lean watery almost like a raspberry tea.
Here is the most current (4/6/25) optimization of my pourover (hario v60 glass.) I doubt I'll be changing this recipe anymore, I'm pretty happy with it. I apologize for the formatting, not a lot i can do here.
-1/16 ratio, 30g/500ml
-oxo burr grinder set to 9 and 2/3 (coarser side of medium, the grinder goes to 15)
-water at 188°
-bloom: 38-45ml, 0:00-0:35
-pour 1: up to 250ml, 0:35-1:00
-pour 2: up to 400ml, 1:10-1:40
-pour 3: up to 500ml, 1:50-2:05
-remove at 3:15
I like to move the cone to a extra mug at 3:15 to catch the remainder of the liquid, which is usually only about 10ml or so. this bean likes to become astringent right at 3:15-3:17 for some reason, you'll notice that the extra drippings taste surprisingly different. I put a solid 3 weeks into trying to get the time down to 3:00 like I had on the Uganda, it doesn't like that in this setup. getting the water through it that fast makes it watery, it's not worth it. it's also a delicate enough bean that the 15 second tail where it's just starting to bitter really helps with the depth of flavor. I also used to run a 30 second bloom. this one wants 35, and I DON'T wiggle the CO2 bubbles out of this one. doesn't need it when the grind is so coarse. perhaps i could get it down and brighter if i had a nicer grinder but as it is, it's a pretty damn good cup of coffee.
EDIT: i mentioned earlier that the berry flavors come out when it cools down a bit, and i stand by that, but i just noticed that the bag advertizes citrus and its very prominent at higher temperatures. i really love this bean
Hunter, we appreciate and love your review and also the dedication to the craft of coffee. More importantly thank you for choosing us and supporting changing the world! We also find it amazing to try different grinds and methods to transform each coffees unique taste. Thanks for your recommendations on where to get Guatemalan shining and preparing you for the day!
-Aaron and Jessica Harsch
