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Guatemala San Lorenzo

Milk Chocolate - Dried Apricots

€11,90
€11,90
€34,00 kg
Tax included. Shipping calculated at checkout.
Ground for
Weight

*THE SELECTED GRIND DOES NOT GUARANTEE THAT IT WILL MATCH YOUR PREPARATION PERFECTLY. EVERY COFFEE MACHINE BEHAVES DIFFERENTLY. ALL GRINDS ARE APPROXIMATE. WE ASK FOR YOUR UNDERSTANDING THAT WE DO NOT GUARANTEE ANY GRINDING DEGREE AND THAT THIS IS NOT A REASON FOR AN EXCHANGE!

Freshly roasted

Lovingly packaged

Delivered quickly

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  • About the coffee

    Luis "Wicho" Valdés' coffee grows at an altitude of 1,400 to 1,500 meters in the hills of Alta Verapaz near the city of Cobán in the heart of Guatemala. Due to the very rainy climate there, the coffee from the Valdés farms is dried on African beds and with machines. The entire property is terraced to protect against erosion during the heavy summer rains. Wicho Valdés is already the third generation to grow coffee on the two fincas Santa Isabel and San Lorenzo.

  • About the origin

    A real classic in our range is definitely the Guatemala San Lorenzo. The coffee comes from the Finca San Lorenzo in the Alta Verapaz region, Santa Rosa. This unique coffee is known for its complex taste experience.

    Milk chocolate taste is rounded off by fruity notes of dried apricots.

    Country of origin: Guatemala
    Growing area: Cobán, Alta Verapaz
    Cultivation altitude: 1,400 - 1,500 m
    Farm: Finca San Lorenzo
    Type: 100% Arabica
    Roast: Medium

  • Special feature

    Guatemala is generally known as the land of trees. But the best coffee is also associated with its country of origin, Guatemala. The special topographical location and climatic conditions produce extremely high-quality coffee beans.

    Thanks to the many trees that surround the coffee plantations. The trees provide shade and also ensure that the very fertile soil offers particularly good conditions for growing coffee. The plants therefore have more time to grow, which has a positive effect on the taste.

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Prepare the Guatemala San Lorenzo in the French Press

You need 60 g of coarsely ground coffee, 1,000 ml of water and a French Press

1. Rinse your French press with hot water and then pour the coffee into the container.

2. Pour about 100 ml of water in circular movements and let it brew for 30 seconds.

3. Pour in the remaining 900 ml of water slowly and steadily in circular movements and stir vigorously once.

4. Place the lid on top of the pot and let the coffee brew for about 4 minutes.

5. Now press the stamp down slowly and evenly.

Customer Reviews

Based on 22 reviews
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100.0
95.5
a
andrea keppler
Geschmack

Der Unterschied ist fein und deshalb elementar. Hier lohnt es sich mehr für die Qualtität auszugeben.
andrea keppler
immobilienhaus keppler heilbronn

B
Bernd Pieper
Guatemala San Lorenzo

Ein feiner Kaffee für jeden Tag

T
Thomas Sommer
Super Kaffee, schnelle Lieferung

Wir trinken seit längerem den tollen Espresso von Wildkaffee. Er schmeckt einfach und ich unterstütze gerne lokale Unternehmen. Die Bestellungen werden immer sehr flott geliefert und der Kaffee ist einfach sehr gut.

G
Giancarlo Frison

Guatemala San Lorenzo

S
Steffen Trach

Geschmacklich super!

123

How to always prepare your coffee correctly

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Wildkaffee Roastery

Guatemala San Lorenzo

Guatemala San Lorenzo - the growing area

The Finca San Lorenzo is located north of Guatemala's capital - Guatemala City - and is known for its unique coffee quality. The climate there is very humid and consists mainly of subtropical rainforest. The area around Cobán is cloudy almost all year round and has a very stable climate with a lot of rainfall and a few hours of intense sunshine. The coffee is grown at around 1,400 to 1,500 meters.

Guatemala San Lorenzo - the perfect preparation method

In our coffee roastery, the selected beans are carefully processed into high-quality coffee. The coffee is medium roasted, which means that it is suitable for all preparation methods.

Prepared as a filter coffee, it develops a nuanced taste experience of milk chocolate, accompanied by notes of dried apricots. The fruity accents come through excellently in all preparation methods, so that the coffee is particularly suitable for fans of fruitier varieties.

Our philosophy

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