Honduras Mario Mejia
Summary
Honduras Mario Mejia is a natural processed coffee from Finca El Coyote in Montecillos, La Paz, Honduras, produced by Mario Mejía. Grown at 1500 meters, this lot features Bourbon, Catuai, and Caturra varieties. The cup offers notes of dried plum, fig, and dark chocolate with a silky body and lingering finish, showcasing the depth of a well-executed natural process.
Espresso
- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 25 s
- Temperature
- 92°C
Target EY 20-22%
French press
- Coffee in
- 18 g
- Coffee out
- 265 g
- Water
- 300 g
- Time
- 4:00
- Temperature
- 94°C
Grind: 700-900 microns
Set up your grinder- 1.Pour around 80 grams of water over the grinded coffee, in circular moves, trying to wet all the coffee so it makes contact with the hot water and starts blooming. (15 s)
- 0:40Wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat.
- 4:00Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.
Target EY 18-20%
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
- Espresso
- Decaffeinated
- No
- Cupping score
- 85.5
- Producer
- Mario Mejia
- Altitude
- 1500 m.a.s.l
- Variety
- Catuai, Bourbon, Caturra
- Notes
- Plum, Fig, Dark Chocolate
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The roaster
DropShot Coffee Roasters is a specialty coffee brand with a name that hints at precision and purpose. Beyond the name and the promise of carefully roasted bean…
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