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HomeCoffeesGuatemala La Bolsa
Huehuetenango · Guatemala

Guatemala La Bolsa

Black Honey Bourbon, Caturra, grown at 1300 to 1600 masl

Roasted by Atomic Coffee Roasters

Recently sold out· checked 20 Jun
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryAtomic Coffee Roasters· Beverly, USA
FarmFinca La Bolsa, Huehuetenango, Guatemala✓
ProducerVides Family
ProcessBlack HoneyProcess black honey✓
Harvest—
Altitude1300 to 1600 masl✓
ClimateSubtropical highland
VarietiesBourbon, Caturra✓
RoastMedium-Light✓
Tasting notesmango, cantaloupe, honeysuckle✓

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

Flavor Profile

3NOTES
  • mango
    Fruity
  • cantaloupe
    Fruity
  • honeysuckle
    Floral

Supply Chain

  1. Farm

    Finca La Bolsa, Huehuetenango, Guatemala

    Grown by Vides Family

  2. Roastery

    Atomic Coffee Roasters

  3. Coffee· viewing

    Guatemala La Bolsa

Keep exploring the atlas

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

Tastes similarGuatemala La BolsaLa Bolsa GuatemalaFinca La Bolsa Granada Natural HuehuetenangoGuatemala Finca CanaqueGuatemala El PanalGuatemala Peña BlancaMore from this producerVides Family24More from this farmFinca La Bolsa17 moreSame variety, exploredBourbon2353Caturra3255Similar flavour profilemango, cantaloupe, honeysuckle669Same processBlack Honey91From the same originGuatemala1263More from this roasterAtomic Coffee Roasters59 coffees
Community

Brew recipes

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

ProcessBlack HoneyAltitude1300 to 1600 maslRoastMedium-Light
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