This naturally-processed lot was picked once ripe, sorted for quality and then left to dry on raised beds for around 18 days. This low-intervention approach has resulted in a cup wholly expressive of high-quality Honduran coffee – rich, sweet and creamy. Delicious as filter or espresso, with or without milk.
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.
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.
Near Cabañas, in the south-west of Honduras close to its border with El Salvador, Rosalina was born into a family of farmers. Always close to the land, Rosa's experiences centred around the corn, beans and cattle farmed by her family but a few years ago she embarked on a new venture when she purchased a 2-hectare plot to plant coffee.
In just a few years production processes and the subsequent quality of coffees grown on the farm have developed rapidly. This is our second year purchasing coffee from Rosa and this year’s harvest is just as impressive as the last.
