The 260 Count The 260 Count The 260 Count The 260 Count

The 260 Count

Green apple, Lemon verbena, Summer fruit

Roast Level

Light Medium Dark

87

Cupping Score

  • Bean Single origin coffee beans
  • Origin Todos Santos Cuchumatan - Guatemala
  • Process Washed, extended fermentation

Size

Wholebean or ground

Total

£6.00

Spend £20 or more to qualify for free delivery.

Please order by 12pm on a Tuesday for delivery that week

The 260 Count

£6.00

  • 24hr tracked / letterbox-friendly delivery
  • Roasted to order every Tuesday
Delivery Info

All our coffees are roasted to order, and right now, we roast once a week on a Tuesday. On Wednesday morning we taste all the roasts that are due for delivery to check they’re tasting great before sending them out.

Delivery is £2.95 or free for orders over £20. Our delivery service is Royal Mail Tracked 24, meaning delivery time averages 1 working day. Your coffee will likely arrive on Thursday, but occasionally Friday. If your coffee doesn’t arrive within this time frame, then get in touch at hello@taylorsofharrogate.co.uk

We have recently added a 240g bag option to all our coffees, but we don't yet have labels for these bigger bags across our entire range. While we manage this transition, if you order a 240g bag of certain coffees in the range, you may receive 2 x 120g bags 

ingredients

100% Arabica Coffee Beans. For maximum freshness, drink as soon as possible. If you have any left, just reseal the pack and keep in a cool, dark place. Roasted and packed in the UK by Taylors of Harrogate, HG2 7LD.

Todos Santos Chuchumatan is a small village high up in the Northern-Guatemalan mountains, nestled at the bottom of a deep valley bordered by beautiful, forested slopes. Its population, most of who continue to speak the ancient Mayan language of Mam, are known for their colourful traditions. They are one of the few communities left in Guatemala where both men and women wear indigenous clothing - with men wearing red and white striped pants (with an extra black pair of shorts over their pants if they’re married), blue button-down shirts, and straw hats.

Among that population are the group of smallholders who produced this lot. With the help of the Todos Santos coop, these 1-2 hectare farms are managed organically and grow both pache and caturra varietals – with picking, processing and drying taking place on the individual farms before delivery to coop, where they’re blended together and sold.

 

  • Origin Guatemala
  • Region Huehuetenango
  • Town Todos Santos Cuchumatan
  • Grower Various smallholders
  • Process Washed, extended fermentation
  • Altitude 1750 m
  • SCA score 87
  • Variety Caturra
  • Acidity Medium-high
  • Sweetness High
  • Body Light
Todos Santos cooperative

The ProducerTodos Santos cooperative

Todos Santos Chuchumatan is a small village high up in the Northern-Guatemalan mountains, nestled at the bottom of a deep valley bordered by beautiful, forested slopes. Its population, most of who continue to speak the ancient Mayan language of Mam, are known for their colourful traditions. They are one of the few communities left in Guatemala where both men and women wear indigenous clothing - with men wearing red and white striped pants (with an extra black pair of shorts over their pants if they’re married), blue button-down shirts, and straw hats.

Among that population are the group of smallholders who produced this lot. With the help of the Todos Santos coop, these 1-2 hectare farms are managed organically and grow both pache and caturra varietals – with picking, processing and drying taking place on the individual farms before delivery to coop, where they’re blended together and sold.

The coffee

The coffee

Everything about the production of this coffee is slow and controlled, and it’s precisely that lack of speed that unlocks its fruitiness and complexity. First of all - coffee here is grown at high elevation, allowing for slow maturation of the cherries and more complex flavour profiles to develop. And secondly, each of the farmers process their crop with the ‘extended fermentation’ method.

The coffee is first washed, sorted and pulped before being left to ferment for 3 to 4 days until the mucilage can be removed easily and has become a pinkish colour, allowing fruit flavours to fully mature.

In the roast, we’ve tried to balance the coffee’s lively acidity by developing its sweetness and maintaining a delicate body.

How to brew The 260 Count

This special coffee works equally well as a filter or espresso, but our favourite result was as an espresso shot with a 1:2 ratio (18g in to 36g out in our case) with an extraction time between 28 and 30 seconds. With milk it was sweet and chocolaty and reminded us of the chocolate ice cream you get in Neapolitan

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