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HomeCoffeesSanta Clara
Antigua · Guatemala

Santa Clara

Washed Caturra, Bourbon, grown at 1650 to 1700 masl

Roasted by The Barn

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryThe Barn· Berlin, Germany
FarmFinca Santa Clara, Antigua, Guatemala✓
ProducerRicardo Zelaya
ProcessWashedFor this lot, Ricardo used a traditional washed method✓
Harvest—
Altitude1650 to 1700 masl✓
ClimateSubtropical highland
VarietiesCaturra, Bourbon✓
Roast—
Tasting notesmaple syrup, malt, yellow fruit, citric acidity✓

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

Flavor Profile

4NOTES
  • maple syrup
    Sweet › Brown Sugar › Maple Syrup
  • malt
    Roasted › Cereal › Malt
  • yellow fruit
    Fruity
  • citric acidity
    Fruity › Citrus

Supply Chain

  1. Farm

    Finca Santa Clara, Antigua, Guatemala

    Grown by Ricardo Zelaya

  2. Roastery

    The Barn

  3. Coffee· viewing

    Santa Clara

Keep exploring the atlas

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

Tastes similarAntigua GuatemalaPeru Selva NorteBolivia Roxana ChambiSilvino Sanchez, PeruGuatemala La PalmaColombia Santa MónicaMore from this producerRicardo Zelaya4More from this farmFinca Santa Clara2 moreSame variety, exploredCaturra3255Bourbon2353Similar flavour profilemaple syrup, malt, yellow fruit377Same processWashed13025From the same originGuatemala1263More from this roasterThe Barn112 coffees
Community

Brew recipes

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

ProcessWashedAltitude1650 to 1700 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