Catalan 'Red Bourbon' – Guatemala
This Red Bourbon from producer Nicholas Hammond is hand-picked, sorted and separated; another harvesting masterclass that seems obvious in its refined qualities.
Brew a pot in the morning, serve it over ice in the afternoon. We guarantee each sip will hit like a fond familiar memory.
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VARIETAL
Red Bourbon
PROCESS
Washed
ALTITUDE
1800 - 2200m
Origin
San Martin Jilotepeque, Chimaltenango, Guatemala
People & Place
Nicholas Hammond, Catalan de Las Mercedes
Located in the Chimaltenango region of Guatemala, Nicholas Hammond became the owner of his family farm, Catalan de Las Mercedes, at a young age. A student of modern agronomy with a degree in agricultural engineering, he is admired for his expert processing methods and for separating each lot by variety.
Co-Founder, Andy Wilkin met Nico as a judge during the Cup of Excellence Guatemala. He was instantly impressed by his coffees, and since 2012 our relationship has been extremely collaborative.
The Land
San Martin Jilotepeque, Guatemala
San Martin Jilotepeque is a small municipality in the Chimaltenango department of Guatemala. The subtropical highland climate includes a volcanic landscape, high mountain ranges, and nutrient-rich soil, making it an exceptional agricultural region.
Alongside coffee you will find diverse agriculture, including cotton, sugarcane, bananas, and an increasing amount of cardamom being grown and harvested.
Supporting The Catalan Education Center
The Catalan Education Centre is a place where children are nurtured while their parents make their living. It has allowed Catalan to receive the entire family unit without long periods of separation, especially during the harvest.
We are proud to support this operation led by Angi and Nicholas Hammond by funding all of its educational costs, including teacher wages.
BREW METHODS & RECOMMENDATIONS
DRIP
Flavours of nectarine and honeydew. Medium-low acidity, high sweetness and smooth body.
Brewer: V60
Ratio: 1:14
Coffee: 20g
Water: 280ml
Brew Time: 3.5 minutes
Rest Period: 10 days
ESPRESSO
Flavours of dates and pomegranate. Medium acidity, high sweetness and creamy body.
Ratio: 1:2.5
Coffee: 17g
Water: 43ml
Brew Time: 25-30 seconds
Rest Period: 10 days
IMMERSION
Flavours of pear and date jam. Medium-low acidity, high sweetness and juicy body.
Brewer: AeroPress
Ratio: 1:16
Coffee: 15.5g
Water: 248ml
Brew Time: 3 minutes
Rest Period: 10 days