Benjamin Lopez Coffee: Brewing and Flavor Guide

Start with the coffee's character

Benjamin Lopez coffee is a 100% Caturra lot grown on an extremely biodiverse farm where banana, avocado, and peach trees grow among the coffee shrubs. That environment keeps the soil high in organic matter and rich in ground cover. After hand-picking ripe cherries, Benjamin ferments the coffee in the cherry for 48 hours in a zero-oxygen environment before depulping and washing. The result, as described in the catalog, is a clean but unique and bright flavor profile.

That bright, clean character should guide your brewing. You want to extract enough sweetness and body without flattening the lively acidity that makes this lot distinctive. The method below uses a simple pour-over approach and focuses on the two variables that matter most: grind size and water.

What you're brewing

• Benjamin Lopez: 100% Caturra lot from producer Benjamin Lopez, available as an 8oz (227g) bag in Medium-Light Roast. Knowing the variety and roast level helps you set expectations: a medium-light roast typically rewards a slightly finer grind and gentler pouring to preserve clarity.

  

• Benjamin Lopez: Fermented in the cherry for 48 hours in a zero-oxygen environment before depulping and washing. This processing method contributes to the clean, bright profile, so your brew should aim to highlight that clarity rather than mask it with heavy extraction.

Grind size: start medium-fine and adjust by taste

For a bright, clean coffee like this, begin with a medium-fine grind—similar to table salt. That range usually gives you enough contact time to draw out sweetness while keeping the cup lively. If your first brew tastes sharp or thin, tighten the grind slightly. If it tastes muddy or drying, loosen it. Make one change at a time so you can track what worked.

Pour-over method for Benjamin Lopez coffee

Use a dripper and filter you're comfortable with. The steps below are a starting point; adjust to your taste and equipment.

1. Rinse the filter and preheat: Place the filter in the dripper and rinse it with hot water, then discard the rinse water. This removes papery flavors and warms your brewer.
2. Weigh and grind: Weigh your coffee and grind it medium-fine. A typical starting ratio is 1:16 coffee to water, but use the ratio you normally prefer.
3. Bloom: Pour just enough water to saturate the grounds, then wait briefly. This allows the coffee to degas and prepares it for even extraction.
4. Pour in stages: Add the remaining water in gentle, steady pours, keeping the water level above the bed of coffee. Avoid pouring directly onto the filter.
5. Let it drain: Allow the bed to drain fully. The total brew time will depend on your grind and pour speed; aim for a steady flow rather than a specific number.

What to expect in the cup

The catalog describes this coffee as clean, unique, and bright. Expect a lively cup with clarity rather than heavy body. Because it's a medium-light roast, you may notice more pronounced acidity and a lighter mouthfeel than with darker roasts. If you prefer a softer cup, a slightly coarser grind or a lower water temperature can help, but start with the medium-fine grind and adjust from there.

Troubleshooting common brew issues

• Cup tastes too sharp or sour: The coffee may be under-extracted. Try a finer grind or a slower pour to increase contact time.
• Cup tastes bitter or drying: The coffee may be over-extracted. Try a coarser grind or a faster pour to reduce contact time.
• Cup tastes weak or watery: Increase the amount of coffee relative to water, or grind finer to increase extraction.

Storing your beans

Keep your Benjamin Lopez coffee in an airtight container away from light, heat, and moisture. For the best flavor, grind just before brewing. The 8oz (227g) bag is a good size for drinking through while it's fresh.