• Manuel Domingo Steeped Bag

Guatemala

Manuel Domingo - Steeped

Manuel Domingo - Steeped

A sweet and ripe fruit driven lot by Manuel Domingo in Huehuetenango, with notes of strawberry and dark chocolate.

Kr. 20,00 DKK
Kr. 20,00 DKK
incl. vat/tax

Contents

Available as a single unit or a bundle of six. Each Steeped bag contains approximately 15g of coffee.

About the coffee

A very clean and dense cup, where the profile has been somewhat softened, here reminiscent of very ripe strawberries and sweet and creamy milk chocolate.

Steeped

Individually dosed, ground, and sealed in ready-to-brew bags, maintaining the clear aromatic character of freshly ground coffee.

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· More info

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The technology

Steeped bags are a simple and elegant way to present a selection of the coffees we find most exciting, removing many brewing variables, and allowing quality and character to shine. Individual doses are ground and sealed in nitrogen-flushed packages, maintaining the clear aromatic character of freshly ground coffee, for over a year after roasting. Just add filtered water to enjoy one of our picks of the season.

Manuel Domingo

Manuel Domingo grows coffee in the village of Concepción Huista. Many of our Guatemalan releases come from the Huista micro-region, due in part to the excellent quality, and to our partners from Primavera’s focus here, with a warehouse and lab located in San Antonio Huista to better support the producers of the region. Manuel inherited his farm recently, and converted it from growing food crops to coffee after seeing the potential of many other producers around him. The plot is only 1.5 hectares, and Manuel chose to plant 100% Caturra, protected from many diseases and pests by the very high altitude here, over 1900 masl.

Manuel uses a processing routine with a double soak, similar to that seen in Kenya. Coffee is first floated to remove foreign matter and low density cherries before de-pulping. The coffee is then fermented for 24 hours in open tanks before being thoroughly washed. In a similar step to many large processing stations in East Africa, the coffee is then soaked in clean water for a further 24 hours. This stabilises and equalises moisture content, and allows for a further sorting for lower density and defective coffee. This leads to a very clean and dense cup, where the profile has been somewhat softened, here reminiscent of very ripe strawberries and sweet and creamy milk chocolate.

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