Buena Vista Espresso
Finca Buena Vista y la Bendición is situated on the Fraijanes Plateau, one of the eight coffee regions in Guatemala. The finca is located at 1750 meters above sea level, with an active volcano that characterizes this region, Volcan Pacaya, supplying it sporadically with ash that provides minerals and nutrients to the soil.
Managed by the Sempé Family, first-generation coffee grower, the farm spans a total of 126 hectares of land, of which 30 are planted with coffee, the rest is kept either as native forest (mainly Quercus genus) or forest succession. There are two main pillars for this farm, agroforestry, and biodiversity. The coffee plantation rests under the canopy of mainly native species such as Paterna (Inga spuria), Jiote (Bursera simaruba) or Copalchi (Croton guatemalensis), amongst others. Biodiversity is maintained with conservation strategies such as habitat protection and species monitoring, where they’ve identified several birds (such as Trogon caligatus or Aulacorhynchus prasinus) and fungi species.
The coffee plantations include varieties such as Catuai, Bourbon (red and yellow), Tekisik (Bourbon related), Pache (Typica related), and Anacafe14, to mention a few. This Bourbon rojo was harvested between 18 and 21 Brix degrees, with 24 hours of pre-fermentation before letting dry for 23 days in a raised bed, leaving a bean with juicy, sweet, and fruity flavors. Dry milling was performed using two densimetric table (Pinhalense MVF), and an optical classifier (Delta mini sort) for optimal quality control.
This year was the first export/import ever, setting a milestone for the farm. This coffee was sourced directly from the farmer, the Sempé family are the ones growing, exporting, and importing this coffee in Barcelona.
Buena Vista Espresso
Buena Vista Espresso
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Brew Guide
Grind Size
Grind size is important and varies from grinder to grinder. Below we suggest a rating from 1 to 10. 1 = extremely fine, too fine. 10 = very coarse, too coarse.
Pour-Over with Filter (V60/Chemex)
Coffee Grind 6-7
We use 15 grams of coffee with 250 grams of 95 degree water.
Wet the filter with hot water and discard the water.
Pour 40 grams of water onto the coffee to bloom and give the brewer a gentle swirl, wait 30 seconds
Add another 40 grams of water and give it another gentle swirl, wait 30
seconds
Slowly add 85 grams more water and give another gentle swirl
Finally slowly add the remainder water and give a final gentle swirl
The water should filter through and have a flat base of coffee with only
fines stuck to the upper filter wall.
Aeropress (non inverted)
Coffee Grind 5-6
We use 15 grams of coffee with 200 grams of 95 degree water.
Add the coffee to the AeroPress, then pour all the water to the AeroPress and give it a quick swirl with a spoon.
Put the AeroPress plunger into the top of the AeroPress about 1 cm and then pull back slightly to create a vacuum.
Let the coffee steep for 1:30.
Slowly plunge the AeroPress for 30 seconds ending at a total brew time of 2 minutes.
Moka Pot
Coffee Grind 3-4
Depending on the size of the Moka pot will dictate how much coffee to use.
Boil some water in a kettle and warm your element to medium low.
Fill the Moka water chamber to just below the steam spout with your
boiled water, make sure not to cover it.
Place the coffee in the basket and level it off, do not pack it down.
Place the basket in the Moka pot and screw the lid on.
Place the Moka pot on the element and open the lid of the Moka pot.
Let the coffee brew and it will rise to the upper chamber and make a
hissing sound when it is done.
Remove it from the element, close the lid and serve.
French Press
Coffee Grind 8-9
We use 75 grams per litre (depending on the size of your French Press).
Put the coffee on the French Press.
Pour the required amount of 95 degree water and let it steep for 4
minutes.
Use a spoon to break the crust and let the coffee fall to the bottom of
the vessel.
Put the French press lid on and only plunge to the top of the water.
Let the coffee steep for another 5 minutes.
Push down the plunger ¾ of the way, never touching the coffee bed on
the bottom.
Pour your coffee.
Espresso
Coffee Grind 2-3
Depending on your basket size will depend on the amount of coffee to use.
We use 18 grams of coffee to yield about 36 grams of coffee.
Your brew should take between 27-33 seconds to pour according to your taste preference. The longer amount of time the more extracted and possibly bitter it could be. The shorter amount of time could result in under-extracted, lighter body and possibly sour tasting coffee.