San Jerónimo – Guatemala
Just a short, bumpy drive from Catalan de Las Mercedes, San Jerónimo has picturesque views of springs, rivers, and banana trees that shade its coffee plants from direct sunlight. Hand-picked cherries are pulped, double-fermented, and dried at the Catalan mill. There are similarities between the two fincas, but the lower altitude and microclimate create compelling differences. San Jerónimo is an absolute crowd-pleaser that allows you to brew with impunity.
Pickup currently unavailable at Wagstaff Warehouse
San Jerónimo – Guatemala
300 G / Whole Bean
Wagstaff Warehouse
50 Wagstaff Drive
Toronto ON M4L 3W9
Canada
Choose options
VARIETAL
Caturra, Catuai, Pache San Ramón, Bourbon
PROCESS
Washed
ALTITUDE
1300 - 1500m
Origin
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 raisins and chocolate-covered orange. Medium acidity, medium-high sweetness and smooth body.
Brewer: V60
Ratio: 1:15
Coffee: 20g
Water: 300ml
Brew Time: 2:45 - 3:15 minutes
Rest Period: 5 days
ESPRESSO
Flavours of candied orange and chocolate fudge. Medium-low acidity, high sweetness and creamy body.
Ratio: 1:2.2
Coffee: 18g
Water: 40ml
Brew Time: 27 seconds
Rest Period: 6 days
IMMERSION
Flavours of dried fruit and milk chocolate. Medium-low acidity, medium-high sweetness and creamy body.
Brewer: AeroPress
Ratio: 1:15
Coffee: 17g
Water: 255g
Brew Time: 3-3:30 minutes
Rest Period: 6-8 days