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HomeCoffeesLos Quetzales / Washed / Honduras / 250g
El Sauce, Santa Barbara · Honduras

Los Quetzales / Washed / Honduras / 250g

Washed Pacas, grown at 1500 to 1630 masl

Roasted by Fuglen Coffee Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryFuglen Coffee Roasters· Oslo, Norway
FarmLos Quetzales, El Sauce, Santa Barbara, Honduras✓
ProducerPedro Sagastume
ProcessWashed✓
Harvest—
Altitude1500 to 1630 masl✓
ClimateTropical monsoon
VarietiesPacas✓
Roast—
Tasting notesLemon grass, Apricot, Vanilla✓

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

Flavor Profile

3NOTES
  • Lemon grass
    Fruity › Citrus › Lemon
  • Apricot
    Fruity
  • Vanilla
    Sweet › Vanilla

Supply Chain

  1. Farm

    Los Quetzales, El Sauce, Santa Barbara, Honduras

    Grown by Pedro Sagastume

  2. Roastery

    Fuglen Coffee Roasters

  3. Coffee· viewing

    Los Quetzales / Washed / Honduras / 250g

Keep exploring the atlas

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

Tastes similarHonduras Sagastume Pacas WashedLos Romerillos AAA WashedHONDURAS Finca Genesis Parainema Fully WashedHonduras Marysabel Caballero Chinacla washed 250gHonduras Ovidio Gomez Parainema Washed Espresso 250GHonduras | Nahun Fernandez | Bourbon | Washed | Espresso | 250gMore from this producerPedro Sagastume4More from this farmLos Quetzales5 moreSame variety, exploredPacas332Similar flavour profileLemon grass, Apricot, Vanilla1566Same processWashed13025From the same originHonduras1206More from this roasterFuglen Coffee Roasters15 coffees
Community

Brew recipes

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

ProcessWashedAltitude1500 to 1630 masl
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