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HomeCoffeesGuatemala Santa Ana Natural
Santa Rosa · Guatemala

Guatemala Santa Ana Natural

Bioreactor Fermented Natural Pacamara, grown at 1600 to 1815 masl

Roasted by Glen Lyon Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryGlen Lyon Coffee Roasters· Perthshire, United Kingdom
FarmFinca Santa Ana, Santa Rosa, Guatemala✓
ProducerFernando Diaz
ProcessBioreactor Fermented Natural✓
Harvest—
Altitude1600 to 1815 masl✓
ClimateTropical monsoon
VarietiesPacamara✓
Roast—
Tasting notesOrange Blossom, Citrus, Tropical Fruit✓

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

Flavor Profile

3NOTES
  • Orange Blossom
    Floral
  • Citrus
    Fruity › Citrus
  • Tropical Fruit
    Fruity

Supply Chain

  1. Farm

    Finca Santa Ana, Santa Rosa, Guatemala

    Grown by Fernando Diaz

  2. Roastery

    Glen Lyon Coffee Roasters

  3. Coffee· viewing

    Guatemala Santa Ana Natural

Keep exploring the atlas

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

Tastes similarGuatemala Santa Felisa Starmaya NaturalGuatemala Santa Felisa Red Pacamara NaturalSANTA ISABEL - GUATEMALAGuatemala Santa RosaGuatemala Santa Rosa【Limited】GUATEMALA Finca El Cielito SL28 NaturalMore from this producerFernando Diaz8More from this farmFinca Santa Ana7 moreSame variety, exploredPacamara410Similar flavour profileOrange Blossom, Citrus, Tropical Fruit1489From the same originGuatemala1263More from this roasterGlen Lyon Coffee Roasters52 coffees
Community

Brew recipes

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

ProcessBioreactor Fermented NaturalAltitude1600 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