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HomeCoffeesAlero – Honduras BIO
Marcala · Honduras

Alero – Honduras BIO

Catuai jaune, grown at 1200 to 1700 masl

Roasted by Brûlerie Moka

Available now· checked 3 Jul
CooperativeRoaster-stated
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Cupping score

83/ 100

Very good · SCA 80–84

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryBrûlerie Moka· Marseille, France
CooperativeCOMSA (Café Organico Marcala), Marcala, Honduras✓
Producer—
Process—
Harvest—
Altitude1200 to 1700 masl✓
ClimateTropical savanna
VarietiesCatuai jaune≈
Roast—
Tasting notesChocolate, Caramel, Woody✓

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

Flavor Profile

3NOTES
  • Chocolate
    Nutty/Cocoa › Chocolate
  • Caramel
    Sweet › Brown Sugar
  • Woody
    Other › Papery/Musty › Woody

Supply Chain

  1. Cooperative

    COMSA (Café Organico Marcala), Marcala, Honduras

  2. Roastery

    Brûlerie Moka

  3. Coffee· viewing

    Alero – Honduras BIO

Keep exploring the atlas

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

Tastes similarHONDURAS - Café OrganicoHonduras Caballero Pacamara NaturalHonduras MarcalaHonduras: De La Finca Marcala- Organic Honey Anaerobic- Loom Coffee CoCafé de Spécialité – La Paz Marcala – BIOHonduras – AprolmaMore from this farmCOMSA (Café Organico Marcala)2 moreSame variety, exploredCatuai jaune2Similar flavour profileChocolate, Caramel, Woody3450From the same originHonduras1206More from this roasterBrûlerie Moka62 coffees
Community

Brew recipes

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

Altitude1200 to 1700 masl
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