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HomeCoffeesOfficina Tintoria
Blend · Honduras + Costa Rica + Guatemala

Officina Tintoria

Natural & Honey Catuai, Bourbon, Typica, Icatu, Caturra, Villa Sarchi

Roasted by Don Camillo

Available now· checked 30 Jul
CountryEstimated
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Details

RoasteryDon Camillo· Niederlenz, Switzerland
BlendComsa Bio, Honduras + Volcanito, Costa Rica + Lampocoy, Guatemala
Producer—
ProcessNatural & Honey✓
Harvest2023✓
Altitude—
VarietiesCatuai, Bourbon, Typica, Icatu, Caturra, Villa Sarchi✓
Roast—
Tasting noteschocolate, almond, citrus, mild✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • chocolate
    Nutty/Cocoa › Chocolate
  • almond
    Nutty/Cocoa › Almond
  • citrus
    Fruity › Citrus

Supply Chain

  1. Origins

    A blend of 3 origins

    this coffee combines green coffee from several places

    1. Comsa Bio, Honduras

      Natural & Honey

    2. Volcanito, Costa Rica

      Natural & Honey

    3. Lampocoy, Guatemala

      Natural & Honey

  2. Harvest

    2023

    stated by the roaster, no harvest year to match on

  3. Roastery

    Don Camillo

  4. Coffee· viewing

    Officina Tintoria

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarHonduras BecamoHonduras Marcala Bio Arabica, 1.000 gKawa z Hondurasu - HONDURAS matazanoHonduras Marcala Bio Arabica, 250gPezcaditoJOSE MANCIA - HONDURASSame variety, exploredCatuai1933Bourbon2353Typica1436Icatu44Similar flavour profileSchokolade, Mandel, Zitrus123Same processNatural & Honey1From the same originHonduras1206More from this roasterDon Camillo19 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNatural & Honey
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability