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SANTA ISABEL – Filter coffee
SANTA ISABEL – Filter coffee
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Flavor: Chocolate, caramel, orange
Acidity: 2/6
Intensity: 4/6
Body: 3/6
Origin: Guatemala (100%)
Region: Santa Rosa
Producer: Finca Santa Isabel
Altitude: 1,200–1,400 m
Type: Arabica (100%)
Process: Fully washed
Variety: Sarchimor
Description
Discover Guatemala’s distinctive flavor with our filter coffee from the “Finca Santa Isabel” farm.
This unique coffee pays homage to Guatemala’s rich coffee culture and brings the aroma of its fertile soils directly to your cup. High in the volcanic mountains, the coffee cherries grow slowly, developing their unique flavors. The coffee is carefully hand-picked and sustainably processed to preserve the quality and flavor of each individual bean. It is then gently roasted to highlight the beans’ subtle aromas and natural sweetness.
The result is a balanced and exciting filter coffee that delights with its pleasant acidity and full body. It reveals notes of chocolate and ripe fruit such as orange, culminating in a long-lasting, clean finish.
Our Santa Isabel is more than just a coffee—it is an invitation to experience Guatemala’s rich coffee culture. Whether you enjoy it in the morning to start the day or in the afternoon to take a break, this coffee will enchant you with its exceptional flavor and rich aroma.
Artwork
Art by ANDREA WAN (@andrea_wan): For Andrea Wan, her work is a vessel for her stream of consciousness, which she expresses through ink on paper, murals, prints, and sculptures. Her works adorn gallery spaces and walls across Europe, North America, and Asia.
Preparation instructions
Hand filter
Coffee amount: 15 g
Grind size: medium
Temperature: 94 °C
Extraction time: 2:30 min
Water amount: 250 g
For a great result in the cup, we recommend using a Hario V60 pour-over or a Kalita Wave. A scale with a stopwatch also makes preparation much easier. Of course, you can also use a standard kitchen scale and your phone’s stopwatch.
STEP 01
Heat your kettle with at least 350 g of water. If you can set the temperature, set it to 94 °C. If it does not have a temperature-control function, let it cool for 2 minutes after boiling.
STEP 02
Insert the filter paper and rinse both the filter and the vessel, such as a glass carafe, with the heated water. This prevents the taste of the paper from ending up in the cup and preheats your equipment. Then pour out the water.
STEP 03
Grind 15 g of coffee at a medium/slightly coarse setting (a little finer than sea salt) and fill the pour-over.
STEP 04
Pour approximately 50 g of water over the coffee grounds in circular motions and let it bloom for 30 seconds. This allows the coffee to degas.
STEP 05
Now pour in another 100 g of water in circular motions and let it flow through until approximately 1:30 min.
STEP 06
Pour in another 100 g of water in circular motions. This brings the total weight to 250 g, and the water should have flowed through in approximately 2:30 min. If the time is longer or shorter, adjust the grind size next time (too long: coarser; too short: finer).
STEP 07
Enjoy your coffee moment.
Tip: Don’t drink it too hot; let it cool to approximately 60 °C and enjoy it at your leisure.