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HomeCoffeesGuatemala Los Pinos Anaerobic
Santa Barbara - Huehuetenango · Guatemala

Guatemala Los Pinos Anaerobic

Washed Anaerobic Bourbon, Caturra, grown at 1900 to 2100 masl

Roasted by Rumble Coffee Roasters HQ - Local Pickup Only

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryRumble Coffee Roasters HQ - Local Pickup Only· Melbourne, Australia
FarmLos Pinos, Santa Barbara - Huehuetenango, Guatemala?
ProducerVides Family
ProcessWashed AnaerobicHandpicked cherries undergo a carefully sealed 36-hour fermentation, followed by an additional 16 hours of traditional washed fermentation✓
Harvest—
Altitude1900 to 2100 masl✓
ClimateSubtropical highland
VarietiesBourbon, Caturra✓
RoastFilter✓
Tasting notessweet cocoa, ripe mango, peach✓

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

Flavor Profile

3NOTES
  • sweet cocoa
    Nutty/Cocoa
  • ripe mango
    Fruity
  • peach
    Fruity › Peach

Supply Chain

  1. Farm

    Los Pinos, Santa Barbara - Huehuetenango, Guatemala

    Grown by Vides Family

  2. Roastery

    Rumble Coffee Roasters HQ - Local Pickup Only

  3. Coffee· viewing

    Guatemala Los Pinos Anaerobic

Keep exploring the atlas

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

Tastes similarGuatemala La PalmaLas Moritas, Guatemala - EspressoColombia La Palma Gesha AnaerobicCOLOMBIA FINCA MONTEBLANCO ANAEROBICGuatemala Finca Noelia Pablo BamacaGuatemala – Microlot – Los Pinos – by Elmer LopezMore from this producerVides Family24Same variety, exploredBourbon2353Caturra3255Similar flavour profilesweet cocoa, ripe mango, peach1059Same processWashed Anaerobic39From the same originGuatemala1263More from this roasterRumble Coffee Roasters HQ - Local Pickup Only152 coffees
Community

Brew recipes

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

ProcessWashed AnaerobicAltitude1900 to 2100 maslRoastFilter
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