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HomeCoffeesTinamit Toliman Honey Espresso
San Lucas Tolimán · Guatemala

Tinamit Toliman Honey Espresso

Honey Bourbon, Pache, Caturra, grown at 1550 to 2000 masl

Roasted by Right Side Coffee

Recently sold out· checked 3 Aug
CooperativeRoaster-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

RoasteryRight Side Coffee· Barcelona, Spain
CooperativeCooperativa Tinamit Tolimán, Guatemala✓
Producer—
ProcessHoney✓
Harvest2024✓
Altitude1550 to 2000 masl✓
ClimateTropical monsoon
VarietiesBourbon, Pache, Caturra✓
RoastEspresso✓
Tasting notescaramel, hazelnut, milk chocolate, peach, blood orange acidity✓

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

Flavor Profile

5NOTES
  • caramel
    Sweet › Brown Sugar
  • hazelnut
    Nutty/Cocoa › Hazelnut
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • peach
    Fruity › Peach
  • blood orange acidity
    Fruity › Citrus › Orange

Supply Chain

  1. Cooperative

    Cooperativa Tinamit Tolimán, Guatemala

    San Lucas Tolimán

  2. Harvest

    3 varietals · Honey · 2024

  3. Roastery

    Right Side Coffee

  4. Coffee· viewing

    Tinamit Toliman Honey Espresso

Keep exploring the atlas

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

Tastes similarTinamit Toliman Natural EspressoTinamit Toliman Natural FiltroGuatemala Naranjas NadandoGuatemala HermosaMaracaturra HoneyEspresso Capim BrancoMore from this farmCooperativa Tinamit Tolimán2 moreSame variety, exploredBourbon2353Pache220Caturra3255Similar flavour profilecaramel, hazelnut, milk chocolate4172Same processHoney1614From the same originGuatemala1263More from this roasterRight Side Coffee106 coffees
Community

Brew recipes

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

ProcessHoneyAltitude1550 to 2000 maslRoastEspresso
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

Harvest sourceObserved