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HomeCoffeesFuego Catuai Fermented With Cashmere Hops
Guatemala

Fuego Catuai Fermented With Cashmere Hops

Fermented with Cashmere Hops Catuai

Roasted by Dark Matter Coffee

Available now· checked 28 Jun
FarmRoaster-stated
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Details

RoasteryDark Matter Coffee· Chicago, USA
FarmSan Jeronimo Miramar, Guatemala✓
Producer—
ProcessFermented with Cashmere Hops✓
Harvest—
Altitude—
ClimateTropical savanna
VarietiesCatuai✓
Roast—
Tasting notesnectarine, butterscotch, anise✓

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

Flavor Profile

3NOTES
  • nectarine
    Fruity
  • butterscotch
    Sweet › Brown Sugar
  • anise
    Spices › Brown Spice › Anise

Supply Chain

  1. Farm

    San Jeronimo Miramar, Guatemala

  2. Roastery

    Dark Matter Coffee

  3. Coffee· viewing

    Fuego Catuai Fermented With Cashmere Hops

Keep exploring the atlas

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

Tastes similarArchive: Guatemala Finca San Rafael La MontanaGuatemala Finca La Soledad Geisha Fully Washed Long FermentationMaracaturra HoneyCOLOMBIA Finca Zarza Pacamara Fermented WashedColombia Finca El Paseo Geisha Washed Beer Hop FermentedColombia | Huila, Finca Anaya, Washed (Yeast fermentation)More from this farmSan Jeronimo Miramar7 moreSame variety, exploredCatuai1933Similar flavour profilenectarine, butterscotch, anise411Same processFermented with Cashmere Hops1From the same originGuatemala1263More from this roasterDark Matter Coffee20 coffees
Community

Brew recipes

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

ProcessFermented with Cashmere Hops
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