Guatemala Casi Cielo
“A heavenly harvest,” a headline on the Guatemala Casi Cielo 2020 bag reads. One sip, eyes closed, and I’m transported to that much-needed respite. Every year, I look forward to this specific coffee (as do many Starbucks aficionados).
But what makes Guatemala my absolute favorite growing region? Maybe its smoothness, its versatility, the fact that it tastes good any way it’s brewed. Or maybe because of the depth of flavors waiting to be discovered from each unique farm nestled at different points in the mountains.
The tasting notes for Casi Cielo are Meyer lemon and dark cocoa. These flavors are most pronounced on a coffee press, but you’ll get some of them from the Chemex as well. And with notes like these, food pairings—if you’re doing one—are always super easy to figure out.
I enjoyed this particular cup brewed on Chemex. Take a look to the right for a really brief rundown of how to make one. And stay tuned for a future update with a full rundown with step-by-step instructions.
What are you brewing? Tag me on Instagram, @andrewjvagner.
A quick overview on Chemex brewing details:
45g of coffee, ground a little coarser than a typical pour over
720g of water, heated at 195º–205ºF
4:30–6:00 total time, split between three pours of water
Pause pouring at 90g, 360g, and finish at 720g