Capetilo Manor in Guatemala introduces the taste and flavor characteristics of Guatemalan coffee.

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Capetillo Manor had been run by the Echeverria family for generations, and now Pedro Echeverria was in charge of everything. This estate has a unique geographical location, located in Guatemala, Antigua Valley, between the Accatango and Agoa volcanic belt. Capetillo is an old estate and was originally used to grow short-term crops such as sugar, but since coffee was grown decades ago, the machines that used to grind sugar are now used to remove the skin and pulp of the coffee fruit, and they have been using water as their main source of electricity.

The coffee farm is vertically integrated, from seed cultivation to packaging and export arrangements, and has recently upgraded its equipment with the latest generation of sorters and electronic picking machines to ensure a consistent and high-quality coffee production.

Capetillo Estate is one of the oldest estates in Guatemala (140 years old). The coffee plantation is located next to the volcano and therefore enjoys fertile volcanic soil. The estate is certified by the Antigua Coffee Farmers Association and is known for providing high-quality fine coffee. Fruity fudge rich notes and cocoa butter thick smooth feel, perfume lemon and hazelnut jam finish, sour and sweet balance, combine elephant bean and Pacas classic variety Pacamara, excellent flavor rich, ERGOS special recommendation

About Coffee

Manor: Capetillo Manor

Production area: Antigua production area

Planting altitude: 1500m - 1700m

Treatment method: water washing treatment method

Breed: Pakamala

Soil: volcanic pumice

Shade tree: Gravilea

Harvest time: October to May

Annual rainfall: 800-1200mm

Annual average temperature: 18-22ºC

Humidity: 65%

Water content: 10.2%(Tested on Sep. 25th 2017)

Number of items: 17 to 20 83.7%

Flavor Description: Sugared fruit preserves and sweet orange flavors, juicy fruit fudge, red currant, vanilla, cocoa butter thick smooth feel, perfume lemon and hazel jam finish, sweet and sour balance.

Suggested parameters: filter cup V60, grinding degree small Fuji 3.5 scale, water temperature 90°, powder-water ratio 1:15,15 g powder brewing 225 g water, total brewing time 2 minutes