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HomeCoffeesMichoacán El Pantano Honey
Finca el Pantano, Santas Marias, Tacambaro · Mexico

Michoacán El Pantano Honey

Honey Typica, grown at 2100 masl

Roasted by Almanegra Cafe

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryAlmanegra Cafe· Mexico City, Mexico
FarmFinca El Pantano, Santas Marias, Tacambaro, Mexico?
ProducerJavier Jiménez Segundo
ProcessHoney✓
Harvest—
Altitude2100 masl✓
ClimateMediterranean, hot summer
VarietiesTypica✓
Roast—
Tasting notesfruity✓

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

Flavor Profile

1NOTE
  • fruity
    Fruity

Supply Chain

  1. Farm

    Finca El Pantano, Santas Marias, Tacambaro, Mexico

    Grown by Javier Jiménez Segundo

  2. Roastery

    Almanegra Cafe

  3. Coffee· viewing

    Michoacán El Pantano Honey

Keep exploring the atlas

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

Tastes similarMichoacán El Pantano NaturalLa Esperanza, Gesha (Honey)Mexico - Peña ColoradaLa Roca Iv Jorge Rojas White Honey GeishaJhonny Alvarado【Limited】HONDURAS Finca El Rio HoneyMore from this producerJavier Jiménez Segundo1More from this farmFinca El Pantano1 moreSame variety, exploredTypica1436Similar flavour profilefruity435Same processHoney1614From the same originMexico840More from this roasterAlmanegra Cafe131 coffees
Community

Brew recipes

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

ProcessHoneyAltitude2100 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