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HomeCoffees83 Cafe Guatemala
Concepción Huista · Guatemala

83 Cafe Guatemala

Washed Bourbon, Catimor, Caturra, Maragogipe, Pache, grown at 1400 to 2200 masl

Roasted by AFORTUNATO CAFÉS DE ESPECIALIDAD

Available now· checked 30 Jul
CooperativeRoaster-stated
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Details

RoasteryAFORTUNATO CAFÉS DE ESPECIALIDAD· Navarra, Spain
CooperativeCODECH, Concepción Huista, Guatemala✓
Producer—
ProcessWashedLavado✓
Harvest—
Altitude1400 to 2200 masl✓
ClimateTemperate oceanic
VarietiesBourbon, Catimor, Caturra, Maragogipe, Pache✓
Roast—
Tasting notesSweet and chocolatey, Hazelnut, Praline, Milk chocolate, Soft acidity✓

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

Flavor Profile

5NOTES
  • Sweet and chocolatey
    Nutty/Cocoa
  • Hazelnut
    Nutty/Cocoa › Hazelnut
  • Praline
    Nutty/Cocoa
  • Milk chocolate
    Nutty/Cocoa › Chocolate
  • Soft acidity
    Sour/Fermented

Supply Chain

  1. Cooperative

    CODECH, Concepción Huista, Guatemala

  2. Roastery

    AFORTUNATO CAFÉS DE ESPECIALIDAD

  3. Coffee· viewing

    83 Cafe Guatemala

Keep exploring the atlas

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

Tastes similarCafé Guatemala Tajumulco 1kgCafe La FamiliaCafé Guatemala Tajumulco 250gCafé Guatemala Patzibir 250gCafé Guatemala Patzibir 1kgOrganic Guatemalan CoffeeMore from this farmCODECH3 moreSame variety, exploredBourbon2353Catimor525Caturra3255Maragogipe118Similar flavour profileSweet and chocolatey, Hazelnut, Praline1621Same processWashed13025From the same originGuatemala1263More from this roasterAFORTUNATO CAFÉS DE ESPECIALIDAD11 coffees
Community

Brew recipes

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

ProcessWashedAltitude1400 to 2200 masl
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