All Day OJ

Farm Info

Rancho las Vegas, situated at an altitude of 2,000 meters above sea level, covers 1.32 hectares and cultivates Catimor, Borbón, and Caturra varieties. The farm's clay loam soil offers an excellent growing environment for coffee. Ixconoli, a community within the small municipality of Tectitan, Huehuetenango, is known for its rich biodiversity and warm climate. Covering just 1 km², the region's clay loam soil is ideal for agriculture. Ixconoli is a vibrant area with a variety of trees and bird species, creating a dynamic natural environment. The local language, Tektiteko, adds to the cultural richness of the community. The landscape is mountainous and elevated, offering stunning views and a unique ecosystem. Despite past challenges with pests and diseases, the community has persevered, and farmers like Silvestre have continued to improve their practices and yield. For those unfamiliar with such regions, Ixconoli’s diverse flora and fauna, combined with its scenic beauty, provide a fascinating insight into the life of a coffee-growing community.

Producer Info

Silvestre Justiniano Velásquez Morales, the diligent owner of Rancho las Vegas, has been engaged in coffee farming for the past eight years. His journey began with planting the first coffee bushes to test their adaptability to the local conditions. Over time, Silvestre’s farm has improved significantly, thanks to technical advice on coffee management. With the support of his family, Silvestre has learned various management methods that have enhanced his farm's productivity. The farm, named Rancho las Vegas due to its proximity to a river, now thrives and provides substantial benefits at harvest time, reflecting Silvestre's hard work and dedication.

Process Info

Step 1: The coffee processing begins with manual pulping of the cherries.

Step 2: After pulping, the beans are fermented in tanks for two days to develop their flavors.

Step 3: Post-fermentation, the beans are washed in baskets to remove any residual mucilage.

Step 4: The drying process takes place on a concrete surface, typically lasting two to three days depending on solar radiation.

This meticulous process, managed with care and precision, ensures the high quality of coffee produced at Rancho las Vegas.

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes