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HomeCoffeesJhonny Alvarado
Buena Vista de Rivas · Costa Rica

Jhonny Alvarado

Washed Catuai, grown at 1700 to 1850 masl

Roasted by Sweet Bloom Coffee Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasterySweet Bloom Coffee Roasters· Denver, USA
FarmCorazon de Jesus, Buena Vista de Rivas, Costa Rica✓
ProducerJhonny Alvarado
ProcessWashedJohnny is kind enough to continue to provide us with a delicious washed lot✓
Harvest—
Altitude1700 to 1850 masl✓
ClimateTropical rainforest
VarietiesCatuai✓
RoastLight✓
Tasting noteswhite peach, apple crisp, honey✓

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

Flavor Profile

3NOTES
  • white peach
    Fruity › Peach
  • apple crisp
    Fruity › Apple
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    Corazon de Jesus, Buena Vista de Rivas, Costa Rica

    Grown by Jhonny Alvarado

  2. Roastery

    Sweet Bloom Coffee Roasters

  3. Coffee· viewing

    Jhonny Alvarado

Keep exploring the atlas

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

Tastes similarOmni/Espresso - La Lia White Honey CatuaiSumava LacticoCosta Rica Corazón de JesúsCOSTA RICA Puente Tarrazú San Antonio GeishaVerde Alto, Costa RicaCosta Rica Geisha Honey SonoraMore from this farmCorazon de Jesus7 moreSame variety, exploredCatuai1933Similar flavour profilewhite peach, apple crisp, honey1369Same processWashed13025From the same originCosta Rica1114More from this roasterSweet Bloom Coffee Roasters52 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 to 1850 maslRoastLight
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