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HomeCoffeesSWISS WATER DE-CAF | Guatemala
Huehuetenango · Guatemala

SWISS WATER DE-CAF | Guatemala

SWD in Vancouver Marsellesa, Typica, Caturra, Bourbon, grown at 1000 to 1600 masl

Roasted by ROOST Coffee & Roastery

Available now· checked 30 Jul
FarmRoaster-stated
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Cupping score

82/ 100

Very good · SCA 80–84

Roaster-stated

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

Details

RoasteryROOST Coffee & Roastery· East Yorkshire, United Kingdom
FarmTodosantarita, Huehuetenango, Guatemala?
Producer—
ProcessSWD in Vancouver✓
Harvest—
Altitude1000 to 1600 masl✓
ClimateSubpolar oceanic
VarietiesMarsellesa, Typica, Caturra, Bourbon✓
RoastMedium✓
Tasting notesChocolate, Hazelnut, Cherry✓

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
  • Hazelnut
    Nutty/Cocoa › Hazelnut
  • Cherry
    Fruity › Cherry

Supply Chain

  1. Farm

    Todosantarita, Huehuetenango, Guatemala

  2. Roastery

    ROOST Coffee & Roastery

  3. Coffee· viewing

    SWISS WATER DE-CAF | Guatemala

Keep exploring the atlas

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

Tastes similarSWISS WATER DE-CAF | ColombiaSWISS WATER DE-CAF | PeruDescafeinado Colombia Swiss Water 250gGuatemala - TodosantaritaChapina, GuatemalaColombia Swiss Water DecaffeinatedMore from this farmTodosantarita1 moreSame variety, exploredMarsellesa101Typica1436Caturra3255Bourbon2353Similar flavour profileChocolate, Hazelnut, Cherry2835Same processSWD in Vancouver2From the same originGuatemala1263More from this roasterROOST Coffee & Roastery17 coffees
Community

Brew recipes

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

ProcessSWD in VancouverAltitude1000 to 1600 maslRoastMedium
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