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HomeCoffeesHonduras La Laguna
Monticello, La Paz · Honduras

Honduras La Laguna

Washed IHCAFE 90, Parainema, Catuai, grown at 1777 masl

Roasted by Atomic Coffee Roasters

Recently sold out· checked 20 Jun
ProducerRoaster-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

RoasteryAtomic Coffee Roasters· Beverly, USA
ProducerEdis Joel Avila Claro, Monticello, La Paz, Honduras?
ProducerEdis Joel Avila Claro
ProcessWashedProcess washed✓
Harvest—
Altitude1777 masl✓
ClimateSubtropical highland
VarietiesIHCAFE 90, Parainema, Catuai✓
RoastMedium✓
Tasting notescaramel apple, hazelnut, cocoa pebbles✓

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

Flavor Profile

3NOTES
  • caramel apple
    Fruity › Apple
  • hazelnut
    Nutty/Cocoa › Hazelnut
  • cocoa pebbles
    Nutty/Cocoa

Supply Chain

  1. Producer

    Edis Joel Avila Claro, Monticello, La Paz, Honduras

    Grown by Edis Joel Avila Claro

  2. Roastery

    Atomic Coffee Roasters

  3. Coffee· viewing

    Honduras La Laguna

Keep exploring the atlas

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

Tastes similarHonduras La Paz MörkrostHonduras La TortugaHonduras Piedras AmarillasHonduras El AguacateHonduras San AndresHonduras | Benjamin Paz | Catuai | Natural | Espresso | 250gSame variety, exploredIHCAFE 9038Parainema223Catuai1933Similar flavour profilecaramel apple, hazelnut, cocoa pebbles504Same processWashed13025From the same originHonduras1206More from this roasterAtomic Coffee Roasters59 coffees
Community

Brew recipes

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

ProcessWashedAltitude1777 maslRoastMedium
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