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HomeCoffeesGuatemala — La Esperanza
Huehuetenango, western highlands · Guatemala

Guatemala — La Esperanza

Washed Bourbon, Caturra, grown at 1600 to 1750 masl

Roasted by Assembly Coffee

Recently sold out· checked 18 Jun
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryAssembly Coffee· London, United Kingdom
FarmLa Esperanza, Huehuetenango, western highlands, Guatemala✓
ProducerAurelia Eleodoro
ProcessWashedWashed Kinu M47 Classic✓
Harvest—
Altitude1600 to 1750 masl✓
ClimateSubtropical highland
VarietiesBourbon, Caturra✓
Roast—
Tasting notesmaple syrup, apricot, velvety✓

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

Flavor Profile

2NOTES
  • maple syrup
    Sweet › Brown Sugar › Maple Syrup
  • apricot
    Fruity

Supply Chain

  1. Farm

    La Esperanza, Huehuetenango, western highlands, Guatemala

    Grown by Aurelia Eleodoro

  2. Roastery

    Assembly Coffee

  3. Coffee· viewing

    Guatemala — La Esperanza

Keep exploring the atlas

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

Tastes similarGuatemala - Finca La EsperanzaGuatemala La MaravillaGuatemala - La EsperanzaGUATEMALA QUETZALGuatemala La EsperanzaGuatemala El Injerto BourbonMore from this farmLa Esperanza4 moreSame variety, exploredBourbon2353Caturra3255Similar flavour profilemaple syrup, apricot, velvety964Same processWashed13025From the same originGuatemala1263More from this roasterAssembly Coffee54 coffees
Community

Brew recipes

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

ProcessWashedAltitude1600 to 1750 masl
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