Honduras, Bryan Adolfo, Natural Anaerobic
Summary
This exceptional coffee from Bryan Adolfo Bautista Zelaya's farm in Marcala, La Paz, Honduras, is a Catuaí variety processed using a natural anaerobic method. Handpicked cherries between 1400-1540 masl were fermented for 96 hours in nylon tanks, then dried on raised beds with nylon tarps for precise control. The cup is silky with mandarin-like brightness, dark chocolate mousse sweetness, and ripe blackberry in the finish.
V60
- Coffee in
- 15 g
- Water
- 250 g
- Time
- 2:25
- Temperature
- 93°C
Grind: 16 clicks on Commandante
- 0:0050 G Bloom + agitation (30 s)
- 0:30Pour 100 g water and wait (20 s)
- 1:10Pour 50g in 10 sec (10 s)
- 1:40Pour 50g in 10sec + swirl and tap (10 s)
Water: 40-100 ppm (SPA Reine) at 93°C. Filter paper: Sibarist CONE Fast. TDS 1.37, Extraction 19.5%.
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
- 0
- Region
- Marcala
- Producer
- Bryan Adolfo Bautista
- Altitude
- 1400 - 1540 m.a.s.l
- Variety
- Catuai
- Notes
- Chocolate, Blackberry
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The roaster
Mok is a specialty coffee roaster based in Brussels and Leuven, Belgium, founded in 2012 by two-time Belgian Cup Tasters Champion Jens Crabbé. They roast on a…
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