Guatemala Porfirio Martinez

Porfirio Martinez cultivates Caturra and San Ramon on his farm, Finca El Senegal in La Libertad, Huehuentenango. He works with the Vides family of Vides58 to export his coffee.

Jorge Vides, patriarch of the Vides58 family-owned exporter, purchased his first coffee farm, Finca La Bolsa, in 1958. Jorge was the kind of man who poured his heart into everything he did. In addition to cultivating coffee, Jorge also worked full-time as a physician. In the beginning, he saw patients Mondays through Fridays and worked on the farm during all other hours. He later became director of the National Hospital of Huehuetenango, which still bears his name today.

In addition to producing coffee and saving lives through medicine, Jorge founded a school on the farm in 1980. The school, authorized by the National Ministry for Education, is still educating young people in the community today.

Vides58 also established a joint program with Association Coffee Care, an organization dedicated to reducing instances of child labor by offering educational and recreational programs to children aged 2 to 14.

After selective handpicking, cherry is pulped and fermented in water. Following fermentation, parchment is washed in clean water and paid to dry on patios. Workers rake cherry frequently to ensure even drying. It takes approximately 15 days for parchment to dry.

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14