• PARALLAX FOCCO Coffee Roasters
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PARALLAX

PARALLAX

Guatemala · La Bolsa

Notes: Almond · Plum · Milk Chocolate

A clean and balanced Guatemalan coffee with soft almond sweetness, ripe plum and a smooth milk-chocolate finish.

Comforting enough for everyday brewing, but with enough clarity and character to offer something different from the permanent FOCCO range.

£12.50
£12.50
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THE STORY

PARALLAX is our rotating single-origin series.

Parallax describes the way something appears to shift when viewed from a different position. Coffee works in much the same way. Change the origin, variety, process or brewing method and a completely different side of it appears.

Each PARALLAX release introduces a new coffee and a new perspective.

The name remains. The coffee changes. A different perspective on coffee.

Behind the beans

This edition comes from Finca La Bolsa in La Libertad, Huehuetenango, and is produced by the Vides family.

It is a clean washed coffee selected for its balance, almond sweetness, layered plum fruit and smooth milk-chocolate finish. As espresso, it produces a syrupy body and layered sweetness. As filter, the cup becomes cleaner, brighter and more fruit-forward.

How to brew it

PARALLAX Guatemala works across both espresso and filter.

Use a standard 1:2 espresso ratio for a sweet, balanced shot. For V60 or AeroPress, allow the coffee to cool slightly before tasting, when the almond, plum and milk-chocolate character becomes more noticeable.

Espresso

Espresso

Use 18 g of coffee and aim for 36 g of espresso in 25–32 seconds. If it runs faster, grind finer; if it runs slower, grind coarser. The result should taste sweet, balanced and full-bodied.

Filter V60

Filter (V60)

Use 15 g coffee to 250 g water at around 93°C. Taste again as the cup cools.

French press

French press

Use 30 g coffee to 500 g water and steep for four minutes for a full, comforting cup.

Want to learn more? Visit our brewing guide for step-by-step advice on getting the best from your coffee.