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HomeCoffeesLos Cedros Honduras
El Paraiso · Honduras

Los Cedros Honduras

Washed Parainema, grown at 1300 to 1500 masl

Roasted by Timbertrain Coffee Roasters

Available now· checked 31 Jul
FarmRoaster-stated
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Details

RoasteryTimbertrain Coffee Roasters· Vancouver, Canada
FarmLos Cedros, El Paraiso, Honduras✓
ProducerDanilo Sanchez
ProcessWashed✓
Harvest—
Altitude1300 to 1500 masl✓
ClimateTropical savanna
VarietiesParainema✓
Roast—
Tasting notesPink Grapefruit, Tamarind, Red Apple✓

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

Flavor Profile

3NOTES
  • Pink Grapefruit
    Fruity › Citrus › Grapefruit
  • Red Apple
    Fruity › Apple
  • Tamarind
    not on the wheel

Supply Chain

  1. Farm

    Los Cedros, El Paraiso, Honduras

    Grown by Danilo Sanchez

  2. Roastery

    Timbertrain Coffee Roasters

  3. Coffee· viewing

    Los Cedros Honduras

Keep exploring the atlas

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

Tastes similarHonduras San RafaelHonduras Rosely HernandezHonduras Frutos RojosHonduras - Las FloresHonduras | Nahun Fernandez | Parainema | Honey | Espresso | 250gHONDURAS La Maravilla Parainema WashedMore from this producerDanilo Sanchez2More from this farmLos Cedros1 moreSame variety, exploredParainema223Similar flavour profilePink Grapefruit, Tamarind, Red Apple469Same processWashed13025From the same originHonduras1206More from this roasterTimbertrain Coffee Roasters11 coffees
Community

Brew recipes

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

ProcessWashedAltitude1300 to 1500 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