Washed Caturra, Catuai, Bourbon, grown at 1550–1650 masl
Roasted by Hola Coffee
How sure we are✓ stated by the roaster≈ derived from region or name? unverified — not found in their text
San Antonio Huista, Huehuetenango, Guatemala
Grown by Varios productores de la región de Huehuetenango
Follow the thread to coffees, farms and varieties linked to this one.
No community recipes yet — pick a method to see a proven baseline, then share your own.
“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.