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HomeCoffeesHonduras - Finca Cascaritas Lot 19
Santa Rosa de Copán · Honduras

Honduras - Finca Cascaritas Lot 19

Natural Parainema, Catuai, grown at 1300 masl

Roasted by Archers Coffee

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryArchers Coffee· Sharjah, United Arab Emirates
FarmFinca Cascaritas, Santa Rosa de Copán, Honduras✓
ProducerMoises Hidardo Hernandez
ProcessNatural✓
Harvest—
Altitude1300 masl?
ClimateTropical savanna
VarietiesParainema, Catuai✓
RoastEspresso✓
Tasting notescooked brown sugar, almond, apple, dark plum✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • cooked brown sugar
    Sweet › Brown Sugar
  • almond
    Nutty/Cocoa › Almond
  • apple
    Fruity › Apple
  • dark plum
    Fruity › Dried

Supply Chain

  1. Farm

    Finca Cascaritas, Santa Rosa de Copán, Honduras

    Grown by Moises Hidardo Hernandez

  2. Roastery

    Archers Coffee

  3. Coffee· viewing

    Honduras - Finca Cascaritas Lot 19

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarHonduras Guayabina LightHonduras ComsaHonduras BendicionHonduras Las CapucasHonduras Frutos RojosHonduras - San FranciscoMore from this producerMoises Hidardo Hernandez5More from this farmFinca Cascaritas4 moreSame variety, exploredParainema223Catuai1933Similar flavour profilecooked brown sugar, almond, apple770Same processNatural7627From the same originHonduras1206More from this roasterArchers Coffee230 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1300 maslRoastEspresso
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability