Sweetheart El Templo
Flavors of peach, chocolate, and almond
El Templo is the name of our sourcing program in Guatemala's Huehuetenango region. Our journey towards sourcing this coffee has brought us full circle to where we started sourcing coffee in Guatemala over ten years ago: in the towns of San Pedro Necta and Concepcion Huista. The coffee producers we work with are surrounded by mountains and blue lagoons. The producers that contribute to El Templo are small-scale producers earning more than double the local prices by joining our El Templo program. The average size of farms in the region is 3 hectares with a collection of coffee varieties including Bourbon, Pache, Caturra, and Catuai. Processing is done on each farm where coffee is pulped, fermented with no water for roughly 24 hours then washed. Finally, everything is dried on patios, or more commonly on raised beds.
For espresso we recommend
18g dose, 38-42g yield, 28-32 seconds
For filter coffee we recommend
1g of coffee to 16g of water by weight or
1 tablespoon of coffee to 3oz of water by volume
Every grinder is different, this guide will not necessarily give you the best results for you specific grinder. This is a comparative scale intended to help you discover the difference in grind settings for different methods and ultimately the best grind on your grinder. It works on a 1 to 10 scale, if you grinder has 10 grind settings and grinds from turkish (1) to french press (10) then you can simply use the guide recommendation and adjust to taste. If your grinder has 30 grind settings then you should multiply the recommended grind setting by three. For example if you are brewing flat bottom filter coffee (7) you should start with a grind setting of 21 on your grinder with 30 settings.
1 finest to 10 coarsest
3 Moka Pot
4 Aero Press
6 Kalita, Cone Electric Drip
7 Flat Bottom Electric Drip
9 Cold Brew, Toddy
10 French Press
Adjusting Grind to Taste
After brewing, taste your coffee, if it is delicious, great news, enjoy! If it is lacking in some way, then adjusting your grind can be a great way to improve your brew.
If you find your coffee to be flat, lifeless and have ashy or dry aftertaste you are probably grinding too fine and should adjust your grind coarser.
If you find your coffee to be sour, papery or watery you are probably grinding too coarse and should adjust your grind finer.
For more tips, visit our Brewing page under the Learn tab.