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HomeCoffeesArchive: Honduras Martir Fernandez
Santa Bárbara · Honduras

Archive: Honduras Martir Fernandez

Washed Catuai, Bourbon, grown at 1500 masl

Roasted by Verve 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

RoasteryVerve Coffee Roasters· San Francisco, USA
FarmBonanza, Santa Bárbara, Honduras✓
ProducerMartir Fernández
ProcessWashedMartir Fernández’s washed Yellow Catuai and Bourbon lot✓
Harvest—
Altitude1500 masl✓
ClimateTropical monsoon
VarietiesCatuai, Bourbon✓
RoastLight✓
Tasting notesPlum, Green Apple, Cane Sugar✓

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

Flavor Profile

3NOTES
  • Plum
    Fruity › Dried
  • Green Apple
    Fruity › Apple
  • Cane Sugar
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    Bonanza, Santa Bárbara, Honduras

    Grown by Martir Fernández

  2. Roastery

    Verve Coffee Roasters

  3. Coffee· viewing

    Archive: Honduras Martir Fernandez

Keep exploring the atlas

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

Tastes similarArchive: Honduras Arturo Paz PacamaraHonduras Santa Bárbara Beneficio San VicenteHonduras | Ovidio Gomez | Catuai | Natural | Filter | 250gArchive: Honduras BaideHonduras Olvin FernandezHonduras - Finca Cascaritas Lot 19Same variety, exploredCatuai1933Bourbon2353Similar flavour profilePlum, Green Apple, Cane Sugar1010Same processWashed13025From the same originHonduras1206More from this roasterVerve Coffee Roasters104 coffees
Community

Brew recipes

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

ProcessWashedAltitude1500 maslRoastLight
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