Guatemala Ader Recinos
Summary
A washed coffee from Huehuetenango, La Libertad, Guatemala, produced by Ader Recinos at 1790 masl. Varieties include Caturra and Bourbon. The process involves a 24-hour fermentation and 10 days of drying on cement patios. Tasting notes include lemon curd tart, chocolate toffee, heath bar, and cinnamon. Roasted light and suitable for both filter and espresso.
Espresso
- Time
- 25 s
- Temperature
- 93°C
Starting parameters: 1:2–1:2.5 ratio, 25–35 sec, 93–95°C. Adjust based on roast level and density.
Filter
- Coffee in
- 21.5 g
Grind: Medium-fine
- 0:00Bloom with 2–3x coffee weight (45–60g for 21.5g dose). (1:00)
- 2.Pour 2–3 controlled center-out pours.
- 3.Avoid heavy swirling or stirring.
- 4.Let it draw down naturally with a light rattle after the last pour.
Aim for 20–23% extraction yield and TDS 1.35–1.55. Use water with 30–80 ppm, moderate alkalinity.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Ader Recinos
- Altitude
- 1790 m.a.s.l
- Variety
- Bourbon, Caturra
- Notes
- Toffee, Cinnamon
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The roaster
Color Coffee Roasters, based in Eagle, Colorado, is a specialty coffee roaster born from years of obsession and backyard tinkering. They're on a mission to spr…
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