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HomeCoffeesThe Demi Espresso
Blend · Guatemala + Colombia

The Demi Espresso

Washed Caturra, Bourbon, grown at 1300 to 1600 masl

Roasted by 49th Parallel Coffee Roasters

Available now· checked 3 Aug
RegionEstimated
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Details

Roastery49th Parallel Coffee Roasters· Vancouver, Canada
BlendHuehuetenango, Guatemala + Huila, Quindio, Narino, Colombia
ProducerVides Family
ProcessWashed✓
HarvestCurrent Crop✓
Altitude1300 to 1600 masl✓
VarietiesCaturra, Bourbon✓
Roast—
Tasting notesBlack Cherry, Malt Candy, Orange✓

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

Flavor Profile

3NOTES
  • Black Cherry
    Fruity › Cherry
  • Malt Candy
    Roasted › Cereal › Malt
  • Orange
    Fruity › Citrus › Orange

Supply Chain

  1. Origins

    A blend of 2 origins

    this coffee combines green coffee from several places

    1. Huehuetenango, Guatemala

      Washed

    2. Huila, Quindio, Narino, Colombia

      Washed

  2. Harvest

    Current Crop

    stated by the roaster, no harvest year to match on

  3. Roastery

    49th Parallel Coffee Roasters

  4. Coffee· viewing

    The Demi Espresso

Keep exploring the atlas

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

Tastes similarLos NaranjalesGuatemala OlopaEspresso Guatemala Los Volcanes OrganicGuatemala El Sol EspressoESPRESSO - Guatemala Huehuetenango FRANCISCO LOPEZHouse Espresso - Los Monjes, ColombiaMore from this producerVides Family24Same variety, exploredCaturra3255Bourbon2353Similar flavour profileBlack Cherry, Malt Candy, Orange864Same processWashed13025From the same originGuatemala1263More from this roaster49th Parallel Coffee Roasters99 coffees
Community

Brew recipes

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

ProcessWashedAltitude1300 to 1600 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