Honduras Champagne Øko Espresso
Summary
An experimental specialty coffee from the Cascaritas family farm in Copán, Honduras. The coffee is a Parainema variety grown at 1250 meters above sea level. It undergoes a unique champagne fermentation process: ripe cherries are hand-picked, sorted, and fermented with champagne yeast in 200-liter barrels for 36 hours, then dried on African beds for about 25 days. The cup is elegant and lively with fine, winey notes and a slightly sparkling sensation, offering complexity with freshness, depth, and a round finish. As espresso, it has high sweetness with notes of green grapes, apple, and winey character, along with slightly overripe tropical fruits.
Espresso
- Coffee in
- 19 g
- Coffee out
- 38 g
- Time
- 28 s
Double shot
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
- Producer
- Cascaritas
- 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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