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COFFEE SUBSCRIPTION BUILDER

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COFFEE SUBSCRIPTION BUILDER

step 1
step 2
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step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Honduras, Wilmer Dubon

tropical fruit, blueberry, molasses
Weight
COFFEE FACTS
    • HARVEST: February-May, 2022
    • VARIETY: Bourbon & Pacas
    • LOCATION: El Cedral, Santa Barbara
    • PROCESS: Fully Washed
    • DRYING: Shaded Raised Beds
    • ELEVATION: 1600m
    • 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

 

Wilmer is one of my favourite people in the coffee world. His humble, hardworking, and high precision approach to coffee inspires me every time I see him. Wilmer started with a commodity coffee farm in El Cedral that had a mix of coffee varieties from old growth Bourbon to low quality Lempira (Catimor variant from Honduras). Now, that farm has been 100% replanted with bourbon and Pacas, both varieties that yield an excellent cup. He also has a second farm, also in El Cedral, where he planted Pacas in 2015 and Geisha in 2017 - from Panama seeds, I brought him (see more below). His newest farm is in Los Andes, and there he has planted Geisha and Pacas. All three of his farms are kept in impeccable condition and lovingly maintained by Wilmer himself.

 What I love most about Wilmer is that he values and appreciates the impact that switching from commodity to specialty coffee has had on his livelihood. Although he has endured some hard years, he is aware that his efforts in producing high quality coffee have resulted in a net positive effect for his family and have resulted in him owning more producing farmland. Although it seems obvious, this nuance is not grasped by all coffee producers. In recent years, we have been paying Wilmer more and more for his coffee and it gives me great joy to see the positive impact this has had on his family. He is so deserving of his successes.

This particular lot of coffee is from his farm called “El Bordo”, which sits at 1750m and always cups very well. The coffee from this farm tends to be fruitier and more floral than his other two farms, so this year I separated this coffee from the rest so that we could release it as a filter roast and try to highlight this nuance in the roast. I’ve been really happy with Wilmer’s coffee this year from the start.

 We are thrilled to work with Wilmer and continue to create projects aimed at improving his cup quality. This green coffee was frozen immediately on its arrival in Calgary, to preserve freshness.

Below you can read some more regarding Wilmer, and some of the work we’ve done together over the years.

-Sebastian

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