Description
Located in the heart of the Los Andes Nature Reserve, the Hazard Family has been producing coffee, along with various other crops, at Finca Los Andes since 1945. The land was originally purchased and transformed into a coffee and sugarcane plantation by William Nelson in the late 1800s. The property would be built up and change hands a few times until 1985 when coffee farmers Jim and Olga Hazard would purchase the farm. Coincidentally, Jim’s father, Cecil, had worked at Los Andes decades prior. Since acquiring it, the Hazard’s have put time and care into improving the land. Some of these improvements included building a wet mill, adding patios for drying along with mechanical driers, as well as replanting the coffee trees and expanding their overall cultivation.
Los Andes is home to far more than just coffee. Since 2001, they have been declared a private nature reserve. About 60% of the land is natural woods. While coffee does make up a significant portion of what they produce, Los Andes also takes pride in cultivating tea, cinchona, rubber, macadamia, and avocado. There are also 48 families that live and work on the reserve fulltime and have access to a school, clinic, and a credit and savings association. Part of being a nature reserve, Los Andes is also maintains a program to promote biodiversity and care for native species such as El Quetzal, the national bird of Guatemala.
Originally found in Boquete, Panama, the Gesha variety is known for its high cup quality, intense florals, pronounced acidity, and tea-like qualities. The Gesha variety is starting to become more common around the world. However, we don’t see too many high-quality Geshas’ like this from Guatemala and because of this that we are excited to be able to offer it in our lineup.
Farm details:
Farmer: The Hazard Family
Farm: Los Andes
Region: Atitlán
Country: Guatemala
Altitude: 1400m
Process: Washed
Varietal: Gesha
Flavor profile:
Taste: Tangerine, Rose Hips, Tropical Fruit, Balanced Sweetness, Crisp Acidity, Rounded Body
Acidity: Medium plus, Crisp
Sweetness: Medium plus, balanced
Body: Medium, Round
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:20 – 2:40 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be between 1:15-1:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end between 2:20 – 2:40 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 70g out (22 gram basket)
23-26 seconds
200 f temperature
Espresso grind
