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Santa Bárbara · Honduras

LA PERLA

Natural ácido Láctico Caturra, Catuai, San Ramón, grown at 1450 masl

Roasted by Cafe de Finca

Available now· checked 31 Jul
FarmRoaster-stated
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Details

RoasteryCafe de Finca· Barcelona, Spain
FarmSan José, Santa Bárbara, Honduras✓
ProducerYolanda Mejía Fortín
ProcessNatural ácido Láctico✓
Harvest—
Altitude1450 masl✓
ClimateTropical savanna
VarietiesCaturra, Catuai, San Ramón✓
RoastEspresso✓
Tasting notesfloral, creamy, balanced sweetness, berry acidity, chocolate con leche, freshness, bright acidity, fruity✓

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

Flavor Profile

7NOTES
  • floral
    Floral
  • balanced sweetness
    Sweet › Overall Sweet
  • berry acidity
    Fruity › Berry
  • chocolate con leche
    Nutty/Cocoa › Chocolate
  • freshness
    Green/Vegetative › Fresh
  • bright acidity
    Sour/Fermented
  • fruity
    Fruity

Supply Chain

  1. Farm

    San José, Santa Bárbara, Honduras

    Grown by Yolanda Mejía Fortín

  2. Roastery

    Cafe de Finca

  3. Coffee· viewing

    LA PERLA

Keep exploring the atlas

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

Tastes similarLa Perla Honduras Moka - CAFÉ DE FINCAEL NACIMIENTOLa Fortaleza Carmen Gagnay 2Ecuador Guillermo LomasFinca La PraderaEcuador Carmen Gagnay La FortalezaMore from this producerYolanda Mejía Fortín1More from this farmSan José6 moreSame variety, exploredCaturra3255Catuai1933San Ramón5Similar flavour profilefloral, mantequillosa, dulzor equilibrado1614Same processNatural ácido Láctico4From the same originHonduras1206More from this roasterCafe de Finca87 coffees
Community

Brew recipes

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

ProcessNatural ácido LácticoAltitude1450 maslRoastEspresso
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