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HomeCoffeesArchive: Guatemala Sierra de las Minas
Guatemala

Archive: Guatemala Sierra de las Minas

Washed, grown at 1500 to 1650 masl

Roasted by Verve Coffee Roasters

Recently sold out· checked 3 Aug
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryVerve Coffee Roasters· San Francisco, USA
Locality & CountrySierra de las Minas, Guatemala✓
Producer—
ProcessWashedGrown in Guatemala’s Sierra de Las Minas mountain range, this washed lot captures the vibrancy of its diverse microclimates✓
Harvest—
Altitude1500 to 1650 masl
Varieties—
RoastLight✓
Tasting notesHoneycrisp Apple, Meyer Lemon, Raw Sugar✓

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

Flavor Profile

3NOTES
  • Honeycrisp Apple
    Fruity › Apple
  • Meyer Lemon
    Fruity › Citrus › Lemon
  • Raw Sugar
    Green/Vegetative › Raw

Supply Chain

  1. Locality & Country

    Sierra de las Minas, Guatemala

  2. Roastery

    Verve Coffee Roasters

  3. Coffee· viewing

    Archive: Guatemala Sierra de las Minas

Keep exploring the atlas

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

Tastes similarGuatemala La Perla Negra AAGuatemala El Libano GeshaMaracaturra HoneyguatemalaBola de Oro, GuatemalaGuatemala La MaravillaSimilar flavour profileHoneycrisp Apple, Meyer Lemon, Raw Sugar86Same processWashed13025From the same originGuatemala1263More from this roasterVerve Coffee Roasters104 coffees
Community

Brew recipes

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

ProcessWashedAltitude1500 to 1650 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