This washed lot was picked once ripe, de-pulped and dry fermented in tanks for 22 hours. It was then thoroughly rinsed and left to dry for around 16 days. In the cup it offers rich chocolate notes, gentle citrus flavours and a notably juicy texture. Delicious.
Recommended brewing
Best
Pour Over with
Great Filter
Very good Espresso
Grind Settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
How to make coffee taste better - coffee-making guide book
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
Owner of two farms in the famous Santa Barbara Mountain Range and performing an educational role for the country’s Institute of Coffee in which he disseminates production innovations to fellow producers, Nelson Ramirez is a pillar of Honduras’ coffee sector.
His expertise stretches back over twenty years – a coffee of his won the 2005 Honduran Cup of Excellence and, working in tandem with his farm manager Luis, their shared attention to detail continues to shine through in coffees from both Finca Androz and Finca Cheli.
