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HomeCoffeesHonduras Ovidio Gomez Catuai Honey Espresso 250G
Santa Barbara · Honduras

Honduras Ovidio Gomez Catuai Honey Espresso 250G

Honey Catuai, grown at 1650 masl

Roasted by Proud Mary Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryProud Mary Coffee Roasters· Melbourne, Australia
FarmFinca El Paraiso, Santa Barbara, Honduras✓
ProducerOvidio 'Machete' Gomez
ProcessHoney✓
Harvest—
Altitude1650 masl✓
ClimateTropical monsoon
VarietiesCatuai✓
RoastEspresso✓
Tasting notesmilk chocolate, honey, plum, winey✓

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

Flavor Profile

4NOTES
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • honey
    Sweet › Brown Sugar › Honey
  • plum
    Fruity › Dried
  • winey
    Sour/Fermented › Alcohol/Fermented › Winey

Supply Chain

  1. Farm

    Finca El Paraiso, Santa Barbara, Honduras

    Grown by Ovidio 'Machete' Gomez

  2. Roastery

    Proud Mary Coffee Roasters

  3. Coffee· viewing

    Honduras Ovidio Gomez Catuai Honey Espresso 250G

Keep exploring the atlas

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

Tastes similarHonduras Ovidio Gomez Catuai Honey Espresso 250G 2Honduras Ovidio Gomez Catuai Honey Espresso 250G 1Honduras Ovidio Gomez Catuai Honey Filter 250GHonduras Ovidio Gomez Catuai Natural Espresso 250GHonduras Nahun Fernandez Pacas Catuai Natural Espresso 250GHonduras Nahun Fernandez Parainema Honey Espresso 250GMore from this producerOvidio 'Machete' Gomez15More from this farmFinca El Paraiso18 moreSame variety, exploredCatuai1933Similar flavour profilemilk chocolate, honey, plum2838Same processHoney1614From the same originHonduras1206More from this roasterProud Mary Coffee Roasters736 coffees
Community

Brew recipes

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

ProcessHoneyAltitude1650 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

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