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HomeCoffeesEl Tacaná
Soconusco · Mexico

El Tacaná

Washed Caturra, Catuai, Venecia, Sarchimor, grown at 1000 masl

Roasted by Syra Coffee

Recently sold out· checked 3 Aug
CooperativeRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

84/ 100

Very good · SCA 80–84

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasterySyra Coffee· Barcelona, Spain
CooperativeCoop. L15N, Soconusco, Mexico✓
ProducerLos Rodríguez
ProcessWashedEl proceso lavado aporta claridad y estructura✓
Harvest—
Altitude1000 masl✓
ClimateTropical monsoon
VarietiesCaturra, Catuai, Venecia, Sarchimor✓
Roast—
Tasting notesdate, pear, hazelnut, cocoa✓

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

Flavor Profile

4NOTES
  • date
    Fruity › Dried
  • pear
    Fruity › Pear
  • hazelnut
    Nutty/Cocoa › Hazelnut
  • cocoa
    Nutty/Cocoa

Supply Chain

  1. Cooperative

    Coop. L15N, Soconusco, Mexico

    Grown by Los Rodríguez

  2. Roastery

    Syra Coffee

  3. Coffee· viewing

    El Tacaná

Keep exploring the atlas

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

Tastes similarMexico Juba EspressoEl CieloLos JuiciososMexico - Sierra MágicaColombiaCanada Day CoffeeMore from this producerLos Rodríguez3Same variety, exploredCaturra3255Catuai1933Venecia2Sarchimor73Similar flavour profiledates, pear, hazelnut1384Same processWashed13025From the same originMexico840More from this roasterSyra Coffee21 coffees
Community

Brew recipes

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

ProcessWashedAltitude1000 masl
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