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HomeCoffeesSpecialty Coffee El Gran Tucano
Lempira, Opalaca · Honduras

Specialty Coffee El Gran Tucano

Washed Lempira, grown at 1200 to 1550 masl

Roasted by Don Camillo

Available now· checked 30 Jul
CooperativeRoaster-stated
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Details

RoasteryDon Camillo· Niederlenz, Switzerland
CooperativeBeneficio de Café, Lempira, Opalaca, Honduras✓
Producer—
ProcessWashedFully washed after pulping and fermenting. Dried in the sun✓
HarvestDecember to March?
Altitude1200 to 1550 masl✓
ClimateTropical savanna
VarietiesLempira✓
Roast—
Tasting notescitrus, honey, clove, sweet fruits✓

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

Flavor Profile

4NOTES
  • citrus
    Fruity › Citrus
  • honey
    Sweet › Brown Sugar › Honey
  • clove
    Spices › Brown Spice › Clove
  • sweet fruits
    Fruity

Supply Chain

  1. Cooperative

    Beneficio de Café, Lempira, Opalaca, Honduras

  2. Harvest

    December to March

    stated by the roaster, no harvest year to match on

  3. Roastery

    Don Camillo

  4. Coffee· viewing

    Specialty Coffee El Gran Tucano

Keep exploring the atlas

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

Tastes similarSpecialty Coffee HondurasHonduran CoffeeSpecialty Coffee Honduras MatazanoSpecialty Coffee Niederlenzer CreminoHonduras San Rafael Drip CoffeeHonduras Karla Portillo CoffeeSame variety, exploredLempira73Similar flavour profilecitrus, honey, clove2145Same processWashed13025From the same originHonduras1206More from this roasterDon Camillo19 coffees
Community

Brew recipes

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

ProcessWashedAltitude1200 to 1550 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