Honduras - Medium-Dark Roast - Single-Origin - Organic Specialty Coffee


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Organic Coffee Single-Origin Coffee

Embark on a journey of flavor and sustainability with our exquisite Honduras single-origin organic specialty coffee. Certified as SHG (Strictly High Grown), EP (European Preparation), and Organic, this coffee is a true testament to the dedication and expertise of the 1500 grower/members of Cafe Organics Marcala, who cultivate it with care and passion in the scenic region of Marcala, La Paz, Honduras.

 

With a medium-dark roast that brings out its natural richness, our Honduras specialty coffee offers a tantalizing tasting profile characterized by medium-low acidity and enriched with notes of decadent caramel, warm spice, and the subtle sweetness of brown sugar. Each sip is a symphony of flavors that dance on the palate, creating a truly memorable coffee experience.

 

Grown at altitudes ranging from 1300 to 1700 meters in the mineral-rich clay soils of Marcala, Honduras, these beans absorb the essence of their surroundings, resulting in a coffee of unparalleled depth and complexity. Handpicked with care and precision, our Honduras specialty coffee beans undergo a meticulous process of fully washing and sun drying, preserving their natural flavors and ensuring a consistently delicious cup every time.

 

Treat yourself to the luxury of Honduras single-origin organic specialty coffee and experience the magic of Honduras' finest beans. Elevate your coffee ritual and indulge in the flavors of Marcala's breathtaking landscapes, expertly roasted for your enjoyment. Immerse yourself in the vibrant culture and rich heritage of Honduras with every sip.

 

Certification/Grading: SHG/EP/Org

Roast: Medium-dark

Tasting Profile: Medium/Low Acidity, Caramel, Spice, Brown Sugar.

Grower: 1500 grower/members from Cafe Organics Marcala

Variety: Bourbon, Catuai, Caturra, Lempira, & Typica

Region: Marcala, La Paz, Honduras

Altitude: 1300-1700 M

Soil Type: Clay Minerals

Process: Fully washed and sun dried.

 

DetailsIn 2014, 25 small coffee producers in the Casitas District, in the town of Corquin, Copan, formed the COOP called CAFESCOR – Cafes Especiales Corquin, S. A. de C. V. Since that time, the COOP has grown to over 131 partners farming over 400 cultivated hectares. With a wet mill in the community of Las Casitas and a dry mill in the community of Jimilile, the COOP partners are committed to continue growing and gaining recognition for excellence in coffee production.

 

Types of Grinds
Whole Bean: Grind yourself (Freshest way)

Standard: Drip brewing, Keurig machines and pour-over.

Espresso: Espresso machines

Coarse: French press and cold brew

 

Types of Roasts
Light: roasts have a lighter color, higher acidity, and retain more of the original bean flavors.

Medium: roasts have a balanced flavor profile with a slightly darker color.

Dark: roasts have a bold flavor, lower acidity, and a shiny surface due to oils released during roasting.

 

The Golden Ratio
The Specialty Coffee Association of America has set a golden ratio of 1:18, which is approximately 55 grams of coffee for 1000 ml (grams) of water. To achieve a golden standard cup, it's recommended to use two tablespoons per 6oz cup. This varies depending on brew method and personal preference.

 

Types of Brewing Methods
Drip Coffee: Add water and coffee grounds to the machine's reservoir and filter, then turn it on. The machine heats the water and drips it evenly over the coffee grounds. Once brewed, serve and enjoy.

 

Espresso: Fill the portafilter with fine grounds, tamp them down evenly, and attach it to the espresso machine. Start the extraction process, and the machine will force hot water through the grounds under pressure. Collect the espresso shot in a cup and serve immediately.

 

French Press: Add coarsely ground coffee to the French press, pour hot water over it, and let it steep for about 4 minutes. Press down the plunger slowly to separate the grounds from the brewed coffee, then pour and serve.

Cold Brew: Combine coarsely ground coffee and cold water in a jar or pitcher, then let it steep in the refrigerator for 12-24 hours. Once steeped, strain the mixture to remove the grounds and dilute with water or milk to taste.

 

Pour-Over: In pour-over coffee brewing, hot water is poured over coffee grounds in a filter cone. The water drips through the grounds and filter into a vessel below. It allows for precise control over brewing variables like water temperature and pouring technique, resulting in a clean and flavorful cup.

Each method may require slight variations in measurements, grind size, and brewing time to achieve the desired flavor profile. Experimentation and practice will help you refine your technique for each method.

 

Cups of Coffee Per Bag Size
12oz: 24 cups
1lb: 32 cups
2lbs: 64 cups
5lbs: 160 cups
12lbs: 384 cups

These numbers are an approximation and vary depending on the size of cup and how strong you prefer your coffee to be.