Benito Sanchez (light)
Summary
A washed Parainema coffee from Benito Sanchez's farm El Higo in Las Delicias, El Paraíso, Honduras. The lot was de-pulped on the day of harvest, dry fermented for 50 hours, and dried in a solar dryer for 25-30 days. The cup is clean and sweet with notes of red raspberry, Meyer lemon, pecans, and maple caramel, with a bright citrus acidity and a nutty, caramel-like sweetness.
Espresso
Ratio 2.3:1- Coffee in
- 16 g
- Time
- 32 s
V60
Ratio 17:1- Coffee in
- 18 g
- Time
- 3:30
Chemex
Ratio 16.5:1- Coffee in
- 40 g
- Time
- 5:00
French press
Ratio 16:1- Coffee in
- 18 g
- Time
- 4:00
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
- Region
- Las Delicias, El Paraiso
- Producer
- Benito Sanchez
- Variety
- Parainema
- Notes
- Caramel, Pecan, Raspberry, Lemon
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The roaster
Rabbit Hole Roasters is a Montreal-based specialty micro roaster that took home Micro Roaster of the Year in 2023—and for good reason. Now celebrating seven ye…
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