Guatemala Rudolfo Garcia - Catuai, Natural


Grind Size

Tastes Like: Pecan Pie, Smores, Maple Syrup

Producer: Rudolfo Garcia
Farm: Finca La Pila
Region: Nueva Santa Rosa
Harvested: January - April
Variety: Catuai
Altitude: 1765 MASL
Process: Natural

La Pila Farm, led by Rodolfo Garcia and his wife, Reina Isabel, thrives ni the arid region of Santa Rosa, Guatemala. Named after its vital water source, this farm turns challenges into opportunities. In a water-scarce area, Rodolfo processes his coffee exclusively as natural to converse water, utilizing optimal drying conditions to produce high-quality coffee. Thus, for processing the coffee, he carefully ferments the coffee cherries in nylon bags for 72 hours, and the cherries undergo a meticulous drying period of 25 to 30 days. Rodolfo and his family closely monitor the coffee's progress with unwavering dedication.

Driven by curiosity and a passion for innovation, Rodolfo cultivates diverse coffee varieties, including Pache, Catuai, Geisha, Bourbon, Maragogype, and Marsellesa. Coffee is not just Rodolfo's livelihood but his motivation for success alongside his family. With 32 years of experience, including 6 years dedicated to producing high-quality coffees, Rodolfo is committed to continuous improvement in quality and productivity. In addition, he seeks to establish business partnerships with those who appreciate the quality of his coffee.

Lastly, Rodolfo extends his deepest gratitude to the roasters who have purchased his coffee. He wishes that as volumes and quality increase, these relationships centered on quality and sustainability will turn into long-term friendships!

Espresso Recipe

While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!

Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1


These are roasted light, with great developement.. so leaves us running a couple recipes:

Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9

Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3

This is based on our commercial machine at the following parameters:

Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS

Single Cup Filter Recipe

Pour Over
Dose - 15g
Water -
Temp - 100 Degrees

0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00

Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.

Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.

Batch Brew Recipes

General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%

Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17

Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17