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Shot by chrsbj
Shot by chrsbj
Boo! 🇧🇪 (Brussels)
El Parajax 🇬🇹
(UNKNOWN)
from February 02, 2026
(32 days after roast)
12.5g
→
201.8g
(1:16.1)
in 190.9s
60
on DF64 w/ SSP multipurpose burrs
| Bean: Url | https://boomoderncoffee.com/products/guatemala-el-parajax |
| Bean: Name | El Parajax 🇬🇹 |
| Bean: Note | £15/250g (£60/kg) Discounted to £12.75 (15%) The Story This coffee comes from El Paraxaj, one of the historic farms of the Santa Felisa group, located on the slopes of the Acatenango volcano in Guatemala. Today, the farm is run by Anabella and Antonio Meneses, fourth-generation coffee producers who have played a key role in shaping Guatemala’s specialty coffee landscape. Since the early 2010s, Anabella, an agronomist, ecologist, and Q-Grader, has led a deep transformation of the family’s farming practices. The focus is placed on precision at every step, from planting to fermentation and drying, always guided by a strong respect for nature, people, and long-term sustainability. El Paraxaj is farmed under heavy shade, with up to 70% forest coverage, following an agroforestry approach that preserves biodiversity and soil health. Alongside varieties such as Pacamara and Gesha, the Meneses family chose to cultivate Sudan Rume, an ancestral and rare variety that we’re especially happy to see making a comeback. The Process This lot is naturally processed, with cherries harvested between January and March 2025 at elevations ranging from 1,550 to 1,700 meters. The natural process highlights the intrinsic sweetness and aromatic potential of the Sudan Rume variety, while maintaining clarity and balance thanks to the farm’s strict quality control. Each lot is carefully monitored on-site, ensuring consistency and clean fermentation throughout the process. Combined with the farm’s shaded environment and volcanic soils, this approach results in a coffee that is expressive yet elegant, allowing the variety’s character to fully shine. The Cup A vibrant and elegant natural coffee, balancing sweetness, florals, and tropical fruits. Expect a juicy cup led by passion fruit and pineapple, followed by a soft yogurt-like creaminess that rounds everything out. Delicate white floral notes bring lift and elegance, giving the coffee a refined and expressive profile. A beautiful example of why Sudan Rume remains one of our favorite varieties. Complex, aromatic, and deeply satisfying. Recipes Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals. Espresso: We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder. We enjoy this coffee at 18g in, 42g out in about 28–30 seconds. Filter coffee: We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water. Use 15g of coffee, water at 92°C, and a medium grind size. 0:00 – Bloom with 50g of water for 45 seconds. 0:45 – Pour 100g of water in a circular motion. 1:25 – Pour final 100g of water. Total brew time should be around 2:15 to 2:30. |
| Bean: Weight | 125 |
| Bean: Bean mix | SINGLE_ORIGIN |
| Bean: Roaster | Boo! 🇧🇪 (Brussels) |
| Bean: Aromatics | Passion Fruit, Pineapple, Yogurt, White Florals |
| Bean: Roasting date | 2026-02-02T15:57:00.000Z |
| Bean: Decaffeinated | false |
| Bean: Bean roasting type | OMNI |
| Brew: Brew time | 190 |
| Brew: Grind size | 60 |
| Brew: Vessel name | LilyDrip Aroma Seeker |
| Brew: Grind weight | 12.5 |
| Brew: Brew quantity | 201.8 |
| Brew: Vessel weight | 197 |
| Brew: Brew temperature | 90 |
| Brew: Pressure profile | Orea: The mid |
| Brew: Brew quantity type | GR |
| Brew: Coffee blooming time | 60 |
| Brew: Brew beverage quantity type | GR |
| Mill: Name | DF64 w/ SSP multipurpose burrs |
| Water: Tds | 30 |
| Water: Name | Sküma RO |
| Water: Tds type | PPM |
| Preparation: Name | Orea 01 Brewer Steel |
| Preparation: Type | OREA |
| Preparation: Style type | POUR OVER |