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COFFEE SUBSCRIPTION BUILDER

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SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

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Honduras, Roselis Herrera

ruby red grapefuit, tamarind, vanilla

COFFEE FACTS
  • HARVEST: March-May, 2020
  • LOCATION: El Cielito
  • ELEVATION: 1650-1700m
  • VARIETIES: Bourbon and Pacas
  • PROCESSING: Washed
  • DRYING: Shaded, raised beds
  • STORAGE: Green coffee frozen to preserve freshness
FILTER BREWING PARAMETERS
  • Water-to-Coffee Ratio, Drip: 17.5 : 1
  • Water-to-Coffee Ratio, French Press: 16 : 1
  • Water Temperature: 95.6°C / 204°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

Roselis Herrera lives in a small but privileged coffee region. In my opinion, the tiny area I like to refer to as the “highlands of El Cielito”, which makes up no more than 20 hectares of land, is where some of the most amazing Central American coffees come from. Roselis’ farm sits at around 1650m of elevation and is a mixture of new growth Pacas and old growth Bourbon.  We have worked with Roselis for three years now, but we are quite familiar with the region – we’ve worked with Roselis’ uncle Margarito Herrera since 2012.

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