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HomeCoffeesGuatemala Roasted Coffee Beans
Huehuetenango · Guatemala

Guatemala Roasted Coffee Beans

Washed Red Bourbon, Caturra Red

Roasted by Blue Butterfly Coffee Company

Available now· checked 30 Jul
RegionEstimated
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Cupping score

83.5/ 100

Very good · SCA 80–84

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryBlue Butterfly Coffee Company· County Tipperary, Ireland
Region & CountryHuehuetenango, Guatemala✓
Producer—
ProcessWashed✓
Harvest—
Altitude—
VarietiesRed Bourbon, Caturra Red✓
RoastMedium✓
Tasting notesBrown Sugar, Spices, Cashew Nut, Milk Chocolate, Dried Fruit✓

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

Flavor Profile

5NOTES
  • Brown Sugar
    Sweet › Brown Sugar
  • Spices
    Spices › Brown Spice
  • Cashew Nut
    Nutty/Cocoa
  • Milk Chocolate
    Nutty/Cocoa › Chocolate
  • Dried Fruit
    Fruity › Dried

Supply Chain

  1. Region & Country

    Huehuetenango, Guatemala

  2. Roastery

    Blue Butterfly Coffee Company

  3. Coffee· viewing

    Guatemala Roasted Coffee Beans

Keep exploring the atlas

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

Tastes similarEl Salvador Roasted Coffee BeansGuatemala La Garita CoffeeOrganic Guatemalan CoffeeGuatemala NahualaColombia Roasted Coffee Beans 1KgColombian Roasted Coffee Beans 250GSame variety, exploredRed Bourbon764Similar flavour profileBrown Sugar, Spices, Cashew Nut1864Same processWashed13025From the same originGuatemala1263More from this roasterBlue Butterfly Coffee Company15 coffees
Community

Brew recipes

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

ProcessWashedRoastMedium
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