Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesHalcyon Decaf
Huehuetenango · Guatemala

Halcyon Decaf

Fully Washed Caturra, Bourbon, Catuai, grown at 1100 to 2000 masl

Roasted by Balance Coffee

Available now· checked 3 Aug
CooperativeRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasteryBalance Coffee· London, United Kingdom
CooperativeRio Azul Cooperative, Huehuetenango, Guatemala✓
Producer—
ProcessFully WashedFully Washed – Sugarcane Method (Natural)✓
Harvest—
Altitude1100 to 2000 masl✓
ClimateTropical savanna
VarietiesCaturra, Bourbon, Catuai✓
RoastMedium✓
Tasting notesmilk chocolate, caramel, almond✓

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

Flavor Profile

3NOTES
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • caramel
    Sweet › Brown Sugar
  • almond
    Nutty/Cocoa › Almond

Supply Chain

  1. Cooperative

    Rio Azul Cooperative, Huehuetenango, Guatemala

  2. Roastery

    Balance Coffee

  3. Coffee· viewing

    Halcyon Decaf

Keep exploring the atlas

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

Tastes similarDecafDecaf AmatenangoBalanced DecafDecaf DivinoDecaf Honduras COMSA (FT)Decaf Colombia Magdalena EspressoSame variety, exploredCaturra3255Bourbon2353Catuai1933Similar flavour profilemilk chocolate, caramel, almond3228Same processFully Washed350From the same originGuatemala1263More from this roasterBalance Coffee11 coffees
Community

Brew recipes

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

ProcessFully WashedAltitude1100 to 2000 maslRoastMedium
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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