Benjamin Lopez

Bag Size: 8oz (227g)

Roast: Medium-light

Origin: San Antonio Huista--Huehuetenango, Guatemala

Elevation: 1720 MASL

Varietal: Caturra

Process: Extended Fermentation Washed

Roaster Tasting Notes: Toffee, Bright Green Apple, Maple Syrup

Roast: Medium-light

Origin: San Antonio Huista--Huehuetenango, Guatemala

Process: Extended Fermentation Washed

Varietal: Caturra

This coffee is a 100% Caturra lot of coffee from producer Benjamin Lopez. Benjamin keeps an extremely biodiverse farm, with a plethora of other fruit trees (banana, avocado, and peach) throughout the coffee shrubs. This keeps his soil high in organic matter and rich in ground cover.

After picking the ripe cherries by hand, Benjamin allows for the coffee to ferment in the cherry for 48 hours in a zero oxygen environment before depulping and washing. This process gives his coffee a clean, but unique and bright flavor profile.

Pour-Over Recipe

Bloom. 50g of water for 30 seconds. Pour a continuous stream of hot water in a circular spiral motion ensuring all grinds get saturated. Swirl once to create an even distribution.

Pour One: 137g/1:10 mark. After the bloom, pour one half the remaining water volume (137g), using the same circular spiral motion. Allow water to drain until your timer hits 1:10.

Pour Two: 137g (to a total of 324g). Pour the remaining water volume (137g) into the cone, at a lightly slower speed, and still in the circular spiral motion. Allow to drain for approximately 10-15 seconds and swirl once more.

Total Brew Time: 3 minutes.

Espresso Recipe

Dose: 20g

Yield: 40g

Brew Time: 28-30 seconds

Aiden Grind Guidance

Single Serve
Grind Settings:
Ode + SSP: 6 - 7
Ode Gen 2: 5 - 6
Opus: 7 - 8 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew
Grind Settings:
Ode + SSP: 7 - 8
Ode Gen 2: 6 - 7
Opus: 7 - 8 (Use finer settings for 450-750ml, coarser for larger volumes)

All orders ship freshly roasted direct from KOS within 24 hours.