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HomeCoffeesLuisa Mendoza Espresso
Huehuetenango · Guatemala

Luisa Mendoza Espresso

Washed Caturra, grown at 1650 masl

Roasted by Right Side Coffee

Recently sold out· checked 3 Aug
CooperativeRoaster-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

RoasteryRight Side Coffee· Barcelona, Spain
CooperativeSendero, Huehuetenango, Guatemala✓
ProducerLuisa Mendoza
ProcessWashedLavado✓
Harvest—
Altitude1650 masl✓
ClimateSubtropical highland
VarietiesCaturra✓
RoastEspresso✓
Tasting notesmelon, white chocolate✓

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

Flavor Profile

2NOTES
  • melon
    Fruity
  • white chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Cooperative

    Sendero, Huehuetenango, Guatemala

    Grown by Luisa Mendoza

  2. Roastery

    Right Side Coffee

  3. Coffee· viewing

    Luisa Mendoza Espresso

Keep exploring the atlas

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

Tastes similarVanessa Moreno Espresso - Brazil, Alta MogianaVanessa Moreno - Brazil, Alta MogianaESPRESSO - Guatemala Huehuetenango FRANCISCO LOPEZThe Demi EspressoGuatemala La Danta Espresso 1Guatemala Josefa PerezMore from this farmSendero2 moreSame variety, exploredCaturra3255Similar flavour profilemelon, white chocolate300Same processWashed13025From the same originGuatemala1263More from this roasterRight Side Coffee106 coffees
Community

Brew recipes

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

ProcessWashedAltitude1650 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