Coffee 5 - La Antartida
Sticky stone fruit & caramel
Fresh crop Honduras is upon us. rarely do we offer coffee from Honduras as the season falls right on top of Africa season which tends to overshadow Honduras. However, over the years we've grown fond of the contrast in origins. This particular lot is picked then fermented without oxygen before finally being dried naturally.
The fermentation leads to an enhanced sweetness & clarity. The natural provides further sweetness and body. I believe what leads to those caramel notes.
The fermentation makes the seed more soluble & easier to extract. Therefor ideal to be pulled fast. for espresso we recommend around 15g in and 38g out in around about 20 seconds.
You'll find opening the ration to bring more clairity in the cup & increases the extraction. Sure, you'll loose a little body but what you gain is so much more.
Enjoy!!!
Roasted by our friends in Edinburgh, Obadiah.
Produced by Juan Silvestre
Region - La Paz
Grown at 1700 masl
Varietal - Mixed
Harvest - December 2023
Process - Anaerobic Natural
Sticky stone fruit & caramel
Fresh crop Honduras is upon us. rarely do we offer coffee from Honduras as the season falls right on top of Africa season which tends to overshadow Honduras. However, over the years we've grown fond of the contrast in origins. This particular lot is picked then fermented without oxygen before finally being dried naturally.
The fermentation leads to an enhanced sweetness & clarity. The natural provides further sweetness and body. I believe what leads to those caramel notes.
The fermentation makes the seed more soluble & easier to extract. Therefor ideal to be pulled fast. for espresso we recommend around 15g in and 38g out in around about 20 seconds.
You'll find opening the ration to bring more clairity in the cup & increases the extraction. Sure, you'll loose a little body but what you gain is so much more.
Enjoy!!!
Roasted by our friends in Edinburgh, Obadiah.
Produced by Juan Silvestre
Region - La Paz
Grown at 1700 masl
Varietal - Mixed
Harvest - December 2023
Process - Anaerobic Natural
Sticky stone fruit & caramel
Fresh crop Honduras is upon us. rarely do we offer coffee from Honduras as the season falls right on top of Africa season which tends to overshadow Honduras. However, over the years we've grown fond of the contrast in origins. This particular lot is picked then fermented without oxygen before finally being dried naturally.
The fermentation leads to an enhanced sweetness & clarity. The natural provides further sweetness and body. I believe what leads to those caramel notes.
The fermentation makes the seed more soluble & easier to extract. Therefor ideal to be pulled fast. for espresso we recommend around 15g in and 38g out in around about 20 seconds.
You'll find opening the ration to bring more clairity in the cup & increases the extraction. Sure, you'll loose a little body but what you gain is so much more.
Enjoy!!!
Roasted by our friends in Edinburgh, Obadiah.
Produced by Juan Silvestre
Region - La Paz
Grown at 1700 masl
Varietal - Mixed
Harvest - December 2023
Process - Anaerobic Natural