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HomeCoffees[New Crop / 소분] 과테말라 란초 라스 베가스 Lot.1
Huehuetenango · Guatemala

[New Crop / 소분] 과테말라 란초 라스 베가스 Lot.1

Washed Bourbon, Catimor, Caturra, grown at 2000 masl

Roasted by Coffee Libre

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

RoasteryCoffee Libre· Seoul, South Korea
Farm란초 라스 베가스, Huehuetenango, Guatemala?
Producer실베스트레 후스티니아노 벨라스케스 모랄레스
ProcessWashed✓
Harvest—
Altitude2000 masl✓
ClimateTemperate oceanic
VarietiesBourbon, Catimor, Caturra✓
Roast—
Tasting notescherry, plum, apricot, red orange, syrup, sugarcane✓

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

Flavor Profile

6NOTES
  • cherry
    Fruity › Cherry
  • plum
    Fruity › Dried
  • apricot
    Fruity
  • red orange
    Fruity › Citrus › Orange
  • sugarcane
    Sweet › Brown Sugar
  • syrup
    not on the wheel

Supply Chain

  1. Farm

    란초 라스 베가스, Huehuetenango, Guatemala

    Grown by 실베스트레 후스티니아노 벨라스케스 모랄레스

  2. Roastery

    Coffee Libre

  3. Coffee· viewing

    [New Crop / 소분] 과테말라 란초 라스 베가스 Lot.1

Keep exploring the atlas

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

Tastes similar[New Crop / 생두] 과테말라 란초 라스 베가스 Lot.1[New Crop / 생두] 니카라과 로 프로메티도[New Crop / 소분] 니카라과 로 프로메티도[New Crop / 생두] 니카라과 핀카 리브레 게이샤 Lot.3[New Crop / 생두] 온두라스 라 레이나 게이샤[New Crop / 소분] 코스타리카 수마바 데 루르데스 라 라데라 엠마 SL28 2026Same variety, exploredBourbon2353Catimor525Caturra3255Similar flavour profilecherry, plum, apricot2008Same processWashed13025From the same originGuatemala1263More from this roasterCoffee Libre218 coffees
Community

Brew recipes

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

ProcessWashedAltitude2000 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