Sandhill Coffee's - San Miguel Review and Extraction Video
Roaster: Sandhill Coffee
Coffee: San Miguel
Type: Single Origin
Roast: Light / Medium
Farm: Escobar Co-op
Varieties: Bourbon, Catuai, Carimor
Altitude: 1500 - 1900 m
Flavors: Sweet Spices, Berries, Crisp Taste
The San Miguel Escobar Co-op, known as Cafe Artesanal San Miguel Volcanes de Antigua in Spanish, consists of a very close group of farmers who are pioneers in Guatemalan coffee. They have worked towards innovation, and constant improvement of their product's quality since the very beginning. The town of San Miguel Escobar, just outside of Antigua, was founded in 1527. Large fincas (farms) have been producing coffee since the mid 19th century. Small-holder farmers who previously worked on those larger farms, only just started planting their own coffee trees about 25 years ago. However, no one had enough knowledge to process the beans themselves, and most farmers had to sell their fruit at whatever prices the big farmers set. Thankfully, in 2005 an engineer from the US volunteered his time and knowledge to the small farmers in San Miguel, helping them to process their fruit themselves.
Today, Antigua Guatemala is one of the most popular regions in the world. It sits in a valley surrounded by three volcanoes: Agua (Water), Fuego (Fire), and Acatenango (Wall of Corn), which creates a temperate climate all year long. The volcanonoes creates a steady moisture that is perfect for coffee to be slowly nurtured. Antigua's coffee is known for a crisp floral acidity with a unique chocolaty spice.
Phil from Sandhill Coffee visited this Co-op in January, and captured some really cool photos of this harvest, from the field to the first batch of this harvest drying out.
I'm very impressed with this coffee! It definitely ranks up there with one of the best specialty single origin espressos I've ever had! The flavor profile matches up to my personal taste preferences perfectly. With the first sip you're hit with an extremely clean and crisp berry flavor. It has just the perfect amount of acidity in my opinion. The flavor punches through nice and hard, with a depth of berry complexities ranging from a super sweet berry jam flavor, all the way up to the effervescent tart of a freshly picked berry. Then it follows with that rich sweet chocolate flavor that Guatemalan coffee is famous for and it's unique almost spicy bold deep undertones. I absolutely love coffees that have this beautiful contrast and balance. Phil at Sandhill completely nailed the roast as well. It's a light medium roast that perfectly brings out the best parts of this coffee.
I tested a few different filter baskets out to see which one really highlighted the best parts of this bursting berry flavor. I finally settled on my IMS Barista Pro Nanotech basket. I felt it pulled out more sweetness, while still letting the right amount of acidity peak through.
Basket: 18g IMS Barista Pro Nanotech
Weight In: 18 grams
Weight Out: 36 grams
Extraction Time: 30 sec
Dosage: 24g to 390g water
Temp: 201 - 203F
Brew Time: 3 to 3 1/2 minutes
0:00 - 0:15 pour to 65g
0:30 - 0:45 pour to 130g
1:00 - 1:15 pour to 195g
1:30 - 1:45 pour to 260g
2:00 - 2:15 pour to 325g
2:30 - 2:45 pour to 390g
If you're interested in this coffee please click the photo below and pick up a bag or two!