La Piedra Kaffee
Summary
La Piedra is a washed single-origin microlot from the Lempira region of Honduras, grown by producer Marisa Dilcia Vásquez on the La Piedra farm at 1,900 m. The Pacas variety is harvested between January and March, depulped, fermented for 36 hours under controlled conditions, washed and dried for around 20 days on raised beds. The cup is creamy and balanced with caramel sweetness and notes of red grape.
Chemex
- Coffee in
- 38 g
- Water
- 600 g
- Time
- 4:00
- Temperature
- 96°C
Grind: medium
Pour over
- Coffee in
- 32 g
- Water
- 500 g
- Time
- 3:00
- Temperature
- 96°C
Grind: medium
Batch brew
- Coffee in
- 75 g
- Water
- 1250 g
- Time
- 4:00
- Temperature
- 95°C
Grind: medium
French press
- Coffee in
- 65 g
- Water
- 1000 g
- Time
- 4:00
- Temperature
- 96°C
Grind: medium-coarse
Cold brew
- Coffee in
- 100 g
- Water
- 1000 g
- Time
- 12 h
Grind: coarse
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Region
- Lempira
- Producer
- Marisa Dilcia Vásquez
- Altitude
- 1900 m.a.s.l
- Variety
- Pacas
- Notes
- Caramel, Cream, Red Grape
Reviews
No reviews yet
Be the first to share your experience with this coffee.
The roaster
Based in Berlin, Coffee Circle is a specialty coffee roaster that's all about direct trade and doing good. They buy beans from smallholder farms in Ethiopia, K…
More from Coffee Circle
More Honduras coffees
If you notice any incorrect information, .