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HomeCoffeesCatalan 'Red Bourbon' - Guatemala
Chimaltenango · Guatemala

Catalan 'Red Bourbon' - Guatemala

Washed Red Bourbon, grown at 1800 to 2200 masl

Roasted by Pilot Coffee Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryPilot Coffee Roasters· Toronto, Canada
FarmCatalan de Las Mercedes, Chimaltenango, Guatemala✓
ProducerNicholas Hammond
ProcessWashed✓
Harvest—
Altitude1800 to 2200 masl✓
ClimateSubtropical highland
VarietiesRed Bourbon✓
RoastMedium✓
Tasting notesAlmond, Nectarine, Creamy✓

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

Flavor Profile

2NOTES
  • Almond
    Nutty/Cocoa › Almond
  • Nectarine
    Fruity

Supply Chain

  1. Farm

    Catalan de Las Mercedes, Chimaltenango, Guatemala

    Grown by Nicholas Hammond

  2. Roastery

    Pilot Coffee Roasters

  3. Coffee· viewing

    Catalan 'Red Bourbon' - Guatemala

Keep exploring the atlas

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

Tastes similarGuatemala Finca Catalan De Las Mercedes Pacamara LavatoGuatemala El Injerto BourbonGuatemala Finca Catalan De Las Mercedes Pacamara NaturaleFinca La Hermosa - Pink Bourbon VarietyBOURBON - GUATEMALA SANTA ROSA ORIENTE | Coffee CartelGuatemala El Tempixque Bourbon NaturalMore from this producerNicholas Hammond1More from this farmCatalan de Las Mercedes3 moreSame variety, exploredRed Bourbon764Similar flavour profileAlmond, Nectarine, Creamy977Same processWashed13025From the same originGuatemala1263More from this roasterPilot Coffee Roasters19 coffees
Community

Brew recipes

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

ProcessWashedAltitude1800 to 2200 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