Open Coffee Hub
RoasteriesFarmsVarietiesLotsCoffees Map Barista Brew Guides
Open Coffee Hub© 2026
LotsVarietiesFresh·How it worksHow we rate·ImpressumDatenschutz
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.

HomeCoffeesTirpi kava HURACÁN SCOUT Meksika
Mexico

Tirpi kava HURACÁN SCOUT Meksika

Anaerobic Marsellesa, grown at 1400 masl

Roasted by Huracan Coffee

Available now
FarmRoaster-stated
Get this Coffee
Experience in Barista mode

Details

RoasteryHuracan Coffee
FarmFinca Corahe, Mexico?
Producer—
ProcessAnaerobic✓
Harvest—
Altitude1400 masl?
VarietiesMarsellesa?
Roast—
Tasting notesmuscatine, honeyed, caramel, full-bodied✓

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

Flavor Profile

4NOTES
  • caramel
    Sweet › Brown Sugar › Caramelized
  • muscatine
    not on the wheel
  • honeyed
    not on the wheel
  • full-bodied
    not on the wheel

Traceability

Supply Chain

  1. Farm

    Finca Corahe, Mexico

  2. Roastery

    Huracan Coffee

  3. Coffee· viewing

    Tirpi kava HURACÁN SCOUT Meksika

Keep exploring the atlas

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

More from this farmFinca Corahe4 moreSame variety, exploredMarsellesa65Similar flavour profilemuscatine, honeyed, caramel943Same processAnaerobic1221From the same originMexico401More from this roasterHuracan Coffee30 coffees
Community

Brew recipes

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

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.