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.

HomeCoffeesMontaña Espresso - Guatemala
Guatemala

Montaña Espresso - Guatemala

Natural Red Catuaí, grown at 1600 to 1800 masl

Roasted by The Roasting Shed

Available now· checked 3 Aug
RegionEstimated
Get this Coffee
Experience the Coffee Story

Details

RoasteryThe Roasting Shed· London, United Kingdom
Locality & CountryFraijanes, Guatemala✓
ProducerAntonio Gonzales
ProcessNatural✓
Harvest—
Altitude1600 to 1800 masl✓
VarietiesRed Catuaí✓
RoastEspresso✓
Tasting notesdark chocolate, guava, rum & raisin✓

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

Flavor Profile

3NOTES
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • guava
    Fruity
  • rum & raisin
    Fruity › Dried › Raisin

Supply Chain

  1. Locality & Country

    Fraijanes, Guatemala

    Grown by Antonio Gonzales

  2. Roastery

    The Roasting Shed

  3. Coffee· viewing

    Montaña Espresso - Guatemala

Keep exploring the atlas

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

Tastes similarEspresso GuatemalaESPRESSO - PorcellinchenEspresso Guatemala Los Volcanes OrganicEspresso - Guatemala - San LorenzoGuatemala El Sol EspressoGuatemala HunapuMore from this producerAntonio Gonzales2Same variety, exploredRed Catuaí51Similar flavour profiledark chocolate, guava, rum & raisin1431Same processNatural7627From the same originGuatemala1263More from this roasterThe Roasting Shed17 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1600 to 1800 maslRoastEspresso
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