Guatemala Finca El Mirador Vidal Perez Ambrocio: Sample Coffee Roasters

Guatemala
Finca El Mirador
Vidal Perez Ambrocio

Vidal Pérez Ambrocio owns the roughly 1.5-hectare farm called El Mirador, where he grows coffee in the view of the town of Sipacapa. Vidal has a strong interest in environmental concerns and is careful to practice soil conservation techniques and to process his gray water appropriately.

Body Acidity

Roasted omni for filter and espresso

Vidal Pérez Ambrocio owns the roughly 1.5-hectare farm called El Mirador, where he grows coffee in the view of the town of Sipacapa.

The coffee here is picked ripe and depulped the same day, then fermented for 12–18 hours before being washed clean of mucilage. It is dried on concrete patios or sometimes on Nylon, and the drying time varies based on the weather but typically takes 4–6 days.

Vidal has a strong interest in environmental concerns and is careful to practice soil conservation techniques and to process his gray water appropriately.

Sourcing and ingredients

100% Caturra coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Green coffee certified Organic.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Vidal Perez Ambrocio
Country: Guatemala
Region: Sipacapa, San Marcos
Altitude: 1600–1800m above sea level
Varietals: Caturra
Process: Washed
Harvested: February 2021
Body: Medium
Acidity: Medium
Tasting notes: Melon, toffee, strawberry
Roast style: Omni

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Guatemala

Guatemala’s production of coffee first grew in the 1860s on the back of a declining indigo trade, which had previously existed as it’s main export. Up until 2011 Guatemala was in the top 5 highest producing coffees nations in the world, before being overtaken by Honduras.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.