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HomeCoffeesGuatemala Micaela Jacinto Omni
Huehuetenango · Guatemala

Guatemala Micaela Jacinto Omni

Caturra, Bourbon, grown at 1700 to 1750 masl

Roasted by Friedhats

Recently sold out· checked 26 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryFriedhats· Amsterdam, Netherlands
FarmCacha’pina’, Huehuetenango, Guatemala?
ProducerMicaela Jacinto
Process—
Harvest—
Altitude1700 to 1750 masl✓
ClimateSubtropical highland
VarietiesCaturra, Bourbon✓
RoastOmni✓
Tasting notesfloral, chocolate ganache, dried fruits✓

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

Flavor Profile

3NOTES
  • floral
    Floral
  • chocolate ganache
    Nutty/Cocoa › Chocolate
  • dried fruits
    Fruity › Dried

Supply Chain

  1. Farm

    Cacha’pina’, Huehuetenango, Guatemala

    Grown by Micaela Jacinto

  2. Roastery

    Friedhats

  3. Coffee· viewing

    Guatemala Micaela Jacinto Omni

Keep exploring the atlas

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

Tastes similarGuatemala Micaela JacintoGuatemala Los EncuentrosGuatamala El InjertoSANTA MORITAGuatemala OlopaGuatemala La Gardenia GeshaMore from this producerMicaela Jacinto1More from this farmCacha’pina’1 moreSame variety, exploredCaturra3255Bourbon2353Similar flavour profilefloral, chocolate ganache, dried fruits1695From the same originGuatemala1263More from this roasterFriedhats354 coffees
Community

Brew recipes

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

Altitude1700 to 1750 maslRoastOmni
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

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