Guatemala, Ixlama
Summary
A washed coffee from Huehuetenango, Guatemala, produced by Transcafe, a collaboration of over 100 family producers in San Pedro Necta and La Libertad. Grown at 1,524-1,830 masl, this lot combines Bourbon and Caturra varietals, shade-grown and sun-dried on cement patios before finishing in guardiolas. Tasting notes include chocolate, apple, and caramel, with a smooth and sweet profile that is crisp, bright, and rich.
Espresso
- Coffee in
- 18 g
- Coffee out
- 38 g
- Time
- 30 s
Grind: finely ground
Brew for 30 seconds.
Pour over
- Coffee in
- 25 g
- Water
- 400 g
- Time
- 3:15
- Temperature
- 96°C
Grind: medium
- 0:00Pour 60 grams of water to start. (30 s)
- 0:30Pour to 200g.
- 1:40Pour to 400g.
Finish at 3:15.
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
- Cupping score
- 3
- Producer
- Transcafe
- Altitude
- 1524 - 1830 m.a.s.l
- Variety
- Bourbon, Caturra
- Notes
- Caramel, Chocolate, Apple
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The roaster
Methodical is a specialty coffee roaster from Greenville, South Carolina, with a second café in Columbia. Since 2014, they've been roasting in small batches to…
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