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HomeCoffeesGuatemala Finca Santa Ana
Santa Rosa · Guatemala

Guatemala Finca Santa Ana

Natural SL28, grown at 1599 to 1815 masl

Roasted by Argyll Coffee Roasters

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

RoasteryArgyll Coffee Roasters· Dumfries and Galloway, United Kingdom
FarmFinca Santa Ana, Santa Rosa, Guatemala✓
ProducerRoberto Díaz Marroquin
ProcessNatural✓
Harvest—
Altitude1599 to 1815 masl✓
ClimateTropical monsoon
VarietiesSL28≈
Roast—
Tasting notesmineral, juiciness✓

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

Flavor Profile

2NOTES
  • mineral
    not on the wheel
  • juiciness
    not on the wheel

Supply Chain

  1. Farm

    Finca Santa Ana, Santa Rosa, Guatemala

    Grown by Roberto Díaz Marroquin

  2. Roastery

    Argyll Coffee Roasters

  3. Coffee· viewing

    Guatemala Finca Santa Ana

Keep exploring the atlas

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

Tastes similarGuatemala Finca Santa AnaGuatemala Finca Santa IsabelGuatemala Finca Santa ClaraFinca Idolia, Guatemala, Anaerobic Natural - 200gGuatemala - La Nueva MontañaGuatemala Finca Libano GeshaMore from this producerRoberto Díaz Marroquin1More from this farmFinca Santa Ana7 moreSame variety, exploredSL281494Similar flavour profileminerality, juiciness8Same processNatural7627From the same originGuatemala1263More from this roasterArgyll Coffee Roasters9 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1599 to 1815 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