Finca El Platanillo spans 347 hectares of coffee trees and native forests in Guatemala, where the Coto family has carefully balanced environmental stewardship with exceptional coffee production for decades. Rainforest Alliance certified since 2005, the farm is home to over 150 coffee varieties, helping identify cultivars best suited to its unique terroir.
Suzuki Coffee honours this dedication with an Omni Roast profile — crafted for balance and versatility, offering clarity and sweetness in manual brews, alongside structure and a smooth finish in espresso.
Brewing Instructions
V60 Pour Over (Filter Method)
For a clean, expressive cup that highlights floral and citrus notes:
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Coffee-to-Water Ratio: 1:16
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Grind Size: Medium-fine (like sea salt)
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Water Temperature: 92–96°C (198–205°F)
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Brew Time: 2:30–3:30 minutes (aim for this range, adjust grind if needed)
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Adjustments:
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Too sour or brews too quickly? Use a finer grind.
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Too bitter or slow? Try a coarser grind.
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Espresso
For a sweet, structured shot with smooth body and complexity:
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Dose: 18–20g (standard for most double baskets)
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Yield: 36–40g (for 18-20g dose)
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Grind Size: Very fine (like powdered sugar, fine enough to offer resistance to water)
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Water Temperature (Brewing): 90–94°C (195–201°F)
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Shot Time: 25–35 seconds
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Adjustments:
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Too fast, sour or weak (under-extracted)? Grind finer.
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Too bitter, slow or astringent (over-extracted)? Grind coarser.
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From Farm to Cup
Whether you’re pulling a rich espresso or savouring a slow pour-over, Saribudolok Highlands coffee—brought to life through our Omni Roast—offers a journey worth savouring. Brew boldly, connect deeply, and taste the story in every cup.
Share your results, tag us, and be part of a movement that celebrates craftsmanship, sustainability, and connection – from the farmer’s hands to yours.
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