Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesHonduras San Rafael
Copan · Honduras

Honduras San Rafael

Natural Parineima, grown at 1500 masl

Roasted by BREW Specialty Coffee

Recently sold out· checked 21 Jun
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryBREW Specialty Coffee· Vilnius, Lithuania
FarmSan Rafael, Copan, Honduras✓
Producer—
ProcessNaturalnatural / džiovinta✓
Harvest—
Altitude1500 masl✓
ClimateSubtropical highland
VarietiesParineima✓
Roast—
Tasting notesmacadamia nut, caramel, yellow apple, green grape✓

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

Flavor Profile

4NOTES
  • macadamia nut
    Nutty/Cocoa
  • caramel
    Sweet › Brown Sugar
  • yellow apple
    Fruity › Apple
  • green grape
    Fruity › Grape

Supply Chain

  1. Farm

    San Rafael, Copan, Honduras

  2. Roastery

    BREW Specialty Coffee

  3. Coffee· viewing

    Honduras San Rafael

Keep exploring the atlas

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

Tastes similarSan Rafael - HondurasLos Cedros HondurasHonduras Marta VasquezHonduras ComsaHonduras Walter BautistaHonduras San AndresMore from this farmSan Rafael5 moreSimilar flavour profilemacadamia nut, caramel, yellow apple2145Same processNatural7627From the same originHonduras1206More from this roasterBREW Specialty Coffee5 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1500 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