Honduras Champagne Øko
Summary
An experimental coffee from an innovative, family-owned farm in Honduras, where processing is central. As a filter, it has notes of green grapes, apple and honeydew melon with hints of champagne and an aroma of tropical fruits with high sweetness. The coffee is Arabica with the Parainema variety, grown at 1250 meters above sea level in the Plan del Rosario, Mercedes, Ocotepeque areas of Copan, Honduras. The ripe coffee cherries are hand-harvested, sorted, and fermented with champagne yeast in 200-liter barrels for 36 hours, then dried on African beds for about 25 days to a final moisture of 10.5-11.5%. Certified organic and Rainforest Alliance.
V60
- Coffee in
- 33 g
- Water
- 500 g
- Time
- 2:30
- Temperature
- 93°C
Grind: fin-medium
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
- Cupping score
- 0
- Altitude
- 1250 m.a.s.l
- Variety
- Parainema
- Notes
- Winey, Apple
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The roaster
Holy Bean is a specialty coffee roaster based on the Danish island of Funen. Their micro roastery turns out light, bright coffees—delicate floral and fruity no…
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