Decaf, Honduras, Washed

This decaf is made up of coffee from member producers of a cooperative in Marcala, Honduras. It’s a beautiful rich, sweet, chocolatey, hazelnut profile. Absolutely crushable :)

Grower

Café Organico Marcala, S.A. (COMSA) | 1500 coffee producers

Altitude

1300 – 1700 masl

Variety

Variety

Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica

Soil

Soil

Clay minerals

Region

Region

Marcala, La Paz, Honduras

Process

Process

Fully washed and dried in the sun and mechanical dryers

Harvest

November – February

Brewing Method Recommendation:
    • Filter/Pourover Recipe
      • Dose · 30g 
      • Water · 450g
      • Temp · 203F
      • Ratio: 15 to 1 Water to Coffee for a full bodied cup. Use a little more water up to 17:1 ratio and may find some more delicate florals and lighter pineapple and melon notes to come through in the cup. 
      • Brew Time: 4:00 of contact time is a good starting point. 
    • Espresso Recipe
      • Coffee Dose · 20g 
      • Beverage Weight · 50g
      • Ratio: 2.5:1 is a good place to start for this medium-light roast.
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar



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