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HomeCoffeesTinamit Toliman Natural Filtro
San Lucas Tolimán, Sololá · Guatemala

Tinamit Toliman Natural Filtro

Natural 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, San Lucas Tolimán, Sololá, Guatemala✓
Producer—
ProcessNatural✓
Harvest—
Altitude1550 to 2000 masl✓
ClimateTropical monsoon
VarietiesBourbon, Pache, Caturra✓
Roast—
Tasting noteswatermelon, grape✓

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

Flavor Profile

2NOTES
  • watermelon
    Fruity
  • grape
    Fruity › Grape

Supply Chain

  1. Cooperative

    Cooperativa Tinamit Tolimán, San Lucas Tolimán, Sololá, Guatemala

  2. Roastery

    Right Side Coffee

  3. Coffee· viewing

    Tinamit Toliman Natural Filtro

Keep exploring the atlas

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

Tastes similarTinamit Toliman Natural EspressoTinamit Toliman Honey EspressoGuatemala El Buho Washed FilterJabiru, Washed, GuatemalaCascoMaracaturra HoneyMore from this farmCooperativa Tinamit Tolimán2 moreSame variety, exploredBourbon2353Pache220Caturra3255Similar flavour profilewatermelon, grape405Same processNatural7627From 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.

ProcessNaturalAltitude1550 to 2000 masl
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