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HomeCoffeesLas Moritas, Guatemala - Espresso
San Antonio La Paz · Guatemala

Las Moritas, Guatemala - Espresso

Washed Bourbon, Pache, Pacamara, Castillo, Typica, Catuai, Caturra, grown at 1200 to 1800 masl

Roasted by Father Carpenter

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryFather Carpenter· Berlin, Germany
FarmSan José Las Moritas, San Antonio La Paz, Guatemala✓
Producer—
ProcessWashedFully Washed✓
Harvest—
Altitude1200 to 1800 masl✓
ClimateTropical savanna
VarietiesBourbon, Pache, Pacamara, Castillo, Typica, Catuai, Caturra✓
RoastEspresso✓
Tasting notesStone Fruits, Milk Chocolate, Apple✓

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

Flavor Profile

3NOTES
  • Stone Fruits
    Fruity
  • Milk Chocolate
    Nutty/Cocoa › Chocolate
  • Apple
    Fruity › Apple

Supply Chain

  1. Farm

    San José Las Moritas, San Antonio La Paz, Guatemala

  2. Roastery

    Father Carpenter

  3. Coffee· viewing

    Las Moritas, Guatemala - Espresso

Keep exploring the atlas

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

Tastes similarGuatemala Las MoritasLas MoritasLas MoritasGuatemalaEl Morito GuatemalaEL MORITOSame variety, exploredBourbon2353Pache220Pacamara410Castillo1206Similar flavour profileStone Fruits, Milk Chocolate, Apple1517Same processWashed13025From the same originGuatemala1263More from this roasterFather Carpenter17 coffees
Community

Brew recipes

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

ProcessWashedAltitude1200 to 1800 maslRoastEspresso
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