Coffee by The Hang +
Woohoo! All coffee ships for free!
Sweet • Caramel • Smooth
Cacao • Plum • Caramel
Panela • Citrus • Chocolate
Marsellesa
COFFEE GRADE: 82.5
FARM: Finca La Burbujita
OWNER: Gilberto Ramos
ROAST: Medium
PROCESSING: Fully washed
ALTITUDE: 1,600 meters above sea level
REGION: Huehuetenango
SUBREGION/TOWN: La Democracia
HARVEST MONTHS: November - April
Medium Roast
Marsellesa coffee is born in the mountains of La Democracia, Huehuetenango, a region known for producing some of Guatemala’s most complex coffees. Grown at 1,600 meters above sea level and processed using the wash method, this coffee reflects the purity of the high-altitude territory.
In the cup, it offers a clean and delicate experience, with sweet, balanced notes accompanied by a smooth structure that highlights the natural elegance of the Marsellesa variety.
Its profile makes it an excellent choice for those seeking a refined everyday coffee.
*Whole Bean
Bourbon | Caturra
COFFEE GRADE: 83.5
FARM: San Antonio De Esquiplas
OWNER: Jorge Ovalle
ROAST: Medium
PROCESSING: Fully washed
ALTITUDE: 1,400-1600 meters above sea level
REGION: Huehuetenango
SUBREGION/TOWN: La Democracia
HARVEST MONTHS: December-March
Medium Roast
Coming from La Democracia, Huehuetenango, this coffee grown at Finca San Antonio de Esquipulas brings together two classic specialty coffee varieties: Bourbon and Caturra.
Grown between 1,400 and 1,600 meters above sea level and processed using the wash method, this lot expresses clarity and sweetness in every cup.
Its profile stands out for its deep sweetness, with notes of cacao, plum, and caramel, accompanied by a medium body and rounded acidity that create a balanced and lingering experience. It is a versatile coffee that works perfectly in both filter methods and espresso.
*Whole Bean
Pache Rojo
COFFEE GRADE: 89.5
ROAST: Medium
PROCESSING: Fully Washed
ALTITUDE: 2,000 meters above sea level
REGION: Huehuetenango
SUBREGION/TOWN: San Pedro Necta
Medium Roast
Pache Rojo is a traditional Arabica variety grown in Guatemala and appreciated for its comforting sweetness and balanced cup. Cultivated at high elevations around 2,000 meters in Huehuetenango, particularly in San Pedro Necta, it develops a clean, structured profile shaped by the region’s altitude and climate.
Known for a sweet, approachable cup, it offers notes of panela, soft citrus, and chocolate with medium acidity, a round body, and a sweet finish.
*Whole Bean
choose your style
Brew guides to simplify and maximize your coffee drinking experience
-
Grind the coffee
Grind your coffee to a medium-coarse consistency.Measure coffee and water
Use a 1:17 coffee-to-water ratio. For example, use 28 g of coffee, about 4 tablespoons, for 475 ml, or 16 oz, of water.Add water
Measure filtered water and pour it into the machine’s reservoir.Prepare the filter
Place a fresh filter in the brew basket. Add the ground coffee and gently level it.Brew
Start the machine and let it roll.Serve and enjoy
Drink it up! -
Grind and dose the coffee
Grind 19.5 g of coffee to a texture similar to confectioners’ sugar, directly into the portafilter. Tap the portafilter once or twice to settle the grounds, distribute them evenly with your finger, and tamp until you feel resistance. Make sure the coffee bed is level.Prep the machine
Purge water through the grouphead to ensure the machine is fully heated. Then lock the portafilter into place.Pull the shot
Engage the grouphead and start your timer. Place a cup under the portafilter and watch for a steady stream that looks like thin mouse tails. Aim for an extraction time of 23 to 28 seconds and a yield of about 1.5 oz of espresso.Adjust as needed
If the shot runs too slowly or takes too long, grind a little coarser. If it runs too quickly, grind a little finer.Serve and enjoy
Drink it up! -
Prep and preheat
Fill your kettle with filtered water and heat it to just below boiling. Rinse the empty French press with hot water to preheat it, then discard the rinse water.Weigh and grind the coffee
Measure 56 g of coffee, about 8 tablespoons, and grind it coarse, like breadcrumbs. Add the grounds to the French press and gently shake to level them. If you’re using a scale, tare it now.Add water
Start your timer as you pour. Add 450 g of hot water, making sure all the grounds are saturated. Place the lid on top to keep the heat in, but do not press.Stir
At 1:00, remove the lid and gently stir the grounds into the water.Add more water
Pour in more water until you reach 850 g total, filling the press to the top of the metal collar. Replace the lid and let the coffee continue brewing without pressing.Press
At 4:00, firmly press the plunger all the way down. If the French press is sitting on a scale, move it to the counter first.Serve and enjoy
Drink it up! -
Grind the coffee
Grind your coffee to a medium consistency, similar to sea salt.Prep the brewer
Place a filter in the dripper and rinse it thoroughly with hot water. This warms the brewer and removes any paper taste. Discard the rinse water.Measure coffee and water
Use a 1:16 coffee-to-water ratio. For example, use 25 g of coffee for 400 g of water.Add the coffee
Place the ground coffee in the filter and gently shake to level the bed.Bloom
Start your timer and pour just enough hot water to saturate the grounds evenly. Let the coffee bloom for about 30 to 45 seconds.Continue pouring
Slowly add the remaining water in steady circles, keeping the grounds evenly saturated. Pour in stages until you reach your total water weight.Let it drain
Allow the water to pass completely through the coffee bed. The total brew time should be about 3 to 4 minutes.Serve and enjoy
Drink it up!