This coffee is a washed anaerobic microlot from Fredy Nahun Vasquez, and it's a really unique coffee with tons of deep chocolate notes and a very sweet citrus note that is just lovely and really exciting in the cup.
As a microlot, Fredy only grows 10 bags of this coffee all year, and we were fortunate enough to connect with Fredy and buy almost all of them!
This espresso is syrupy and so chocolatey, but still just a medium roast, so preservers tons of the ripe citrus and funky chocolate notes of this unique coffee!
ORIGIN + VARIETY: MICROLOT - Honduras + Typica
TASTING NOTES: Dark fudge + candied citrus
ROAST: Light
PRODUCER: Fredy Nahun Vasquez
FARM: Los 3 Pinos (2.5 hectares)
REGION: Selguapa, Comayagua, Honduras
ALTITUDE: 1750 masl
PROCESS: Washed Anaerobic
SIZE: Available in 125g, 227g, 340g and 908g bags.
GRIND: Whole Bean, Filter, French Press and Espresso/Moka Pot.
Brewing Tips:
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ESPRESSO: While every set up will be different, we've been pulling this espresso a little long, closer to a 1:2.5 radio. A little extra extraction time will really pump up the chocolatey sweetness. Overall, a pretty forgiving medium espresso! Great with milk too!
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POUR OVER: For a V60, we recommend grinding fine-medium for this roast, using 20g of coffee for 290g of water (at 93C). We do a 60g bloom, and then 3x60g pulse pours, and then a final 50g pour (focusing on tight, concentric pours for the last pour). This coffee tastes even sweeter on a flat bottom dripper like a Kalita
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FRENCH PRESS: We recommend the James Hoffman method for French press: 1:16.67 ratio // medium grind (not too coarse) // add water, do not stir, brew for 4 minutes // after 4 mins break crust gently, scoop everything off that floats // let sit for another 5-8 minutes // don't press all the way, only use it as a filter at the surface of the brew.
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ICED COFFEE: Perfect as a funky and wild pour over flash freeze brew. Use large cocktail ice, lower your brewing ratios and then prepare as you usually would (with the option of adding a bit less water)!
