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COFFEE SUBSCRIPTION BUILDER

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COFFEE SUBSCRIPTION BUILDER

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SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Espresso

Honduras, Margarito Herrera

honey, tamarind, chocolate
COFFEE FACTS
  • LOCATION: El Cielito, Santa Barbara
  • HARVEST: April-June, 2020
  • ELEVATION: 1650-1700m
  • VARIETY: Pacas
  • PROCESS: Fully Washed by Fermentation
  • DRYING: Shade-dried beds
  • STORAGE: Green coffee frozen to preserve freshness
ESPRESSO BREWING PARAMETERS
  • Input Dry Coffee: 19g
  • Output Espresso Liquid: 40g
  • Time from Pump Start: 35 sec.
  • Group Head Pressure: 125 psi
  • Group Head Temperature: 94°C/201°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

This lot of Pacas comes from Margarito’s picturesque farm in the Santa Barbara Mountains, which overlooks Lake Yojoa. In the last decade, this region has become renowned for its quality in Honduras. Margarito has played a large part in this drive towards quality and has recently focused a lot of energy into his farm. This enthusiasm has motivated us to invest in his farm, and help him to design and finance a new drying structure with raised beds.

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