HONDURAS
La Paz Dark Room
- Country:
-
HONDURAS
- Flavor profile:
- Chocolate, Plum, Rum, Оatmeal cookies
- Processing:
- Dark room 120 hrs, natural
- Sweetness:
- 7/10
- Acidity:
- 4/10
- Bitterness:
- 4/10
- Variety:
- Ihcafe 90, Catuai
- Score:
- 87
- Our recipe for V60:
-
grind size on EK43 - 8.5;
coffee: 16g;
water: 260g at 98℃;
50g - 30 sec bloom;
50g at 0:30;
50g at 1:00;
110g at 1:30;
Total brew time ~ 3:00.
- Roaster's comment:
- «120 hours fermentation - sweet and thick, like chocolate brownie.»
Roasting
Packaging
How to grind
431,00 ₴
313,00 ₴ when buying any 16+ packs
About coffee
About farmer and farm:
Carlos Mejía owns 10 farms, that a settled in La Paz region, near the mountains of West Honduras, elevaited on 1200 to 1700 masl.
This high mountain conditions are perfect for cultivating high quality coffee.
La Paz is the part of so called ‘coffee belt’ of Honduras and particulary of Montecillos region.
Carlos Mejía company prioritises sustainable production, that aimed at preserving the land and improving the quality of coffee.
Process: Dark room 120 hrs, natural
Coffee cherries are picked and handsorted.
Then submerged and sealed in hermetic tanks for 120 hours fermentation in dark room. with pressure and temperature control.
These conditions leading to more even and controled fermentation.
After that cherries going through a dry stage on raised beds or patio, under sun, for 20 days until moisture level 10-12%.