Mindful Beans Honduras Espresso '24
Summary
A specialty coffee from Honduras, produced by Carlos Mejía at Finca La Valentina in the Montecillos, La Paz region at 1100-1700m altitude. Grown varieties: Red Catuai and IHCAFE 90. Processed with anaerobic natural method, medium roasted. Flavour notes include milk chocolate, berries, cooked blueberries, grapes, wine-like acidity and sugary sweetness. SCA score of 87.
Espresso
- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 25 s
- Temperature
- 93°C
Pressure: 9 bar
V60
- Coffee in
- 20 g
- Water
- 280 g
- Time
- 2:15
- Temperature
- 90°C
Grind: medium-coarse
- 1.Pour 90g of 90-92°C water over the coffee.
- 0:50Pour 90g water.
- 1:30Pour another 100g water.
- 4.Let the coffee drain completely.
Espresso roast; coarser grind to prevent too fast flow. If draining too fast, grind finer.
AeroPress
- Coffee in
- 18 g
- Water
- 200 g
- Time
- 2:00
- Temperature
- 80°C
Grind: medium-fine
Inverted method.
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
- Omniroast
- Decaffeinated
- No
- Cupping score
- 87
- Producer
- Carlos Mejía
- Altitude
- 1100 - 1700 m.a.s.l
- Variety
- Red Catuai, IHCAFE 90
- Notes
- Sweet, Grape, Chocolate, Blueberry
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The roaster
Hi New Beans is a specialty coffee roaster based in Budapest, Hungary, built around a simple premise: keep things fresh and keep discovering. They roast a rota…
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