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HomeCoffeesEl Puente Medium Roast
Marcala · Honduras

El Puente Medium Roast

Washed Catuai, grown at 1100 masl

Roasted by Bono Coffee

Recently sold out· checked 28 Jul
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

RoasteryBono Coffee· Karlsruhe, Germany
FarmFarm von Marysabel Caballero und Moises Herrera, Marcala, Honduras≈
ProducerMarysabel Caballero und Moises Herrera
ProcessWashedDer El Puente wird nass aufbereitet✓
Harvest—
Altitude1100 masl✓
ClimateTropical savanna
VarietiesCatuai✓
RoastMedium✓
Tasting noteschocolate, plum, pear✓

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

Flavor Profile

3NOTES
  • chocolate
    Nutty/Cocoa › Chocolate
  • plum
    Fruity › Dried
  • pear
    Fruity › Pear

Supply Chain

  1. Farm

    Farm von Marysabel Caballero und Moises Herrera, Marcala, Honduras

    Grown by Marysabel Caballero und Moises Herrera

  2. Roastery

    Bono Coffee

  3. Coffee· viewing

    El Puente Medium Roast

Keep exploring the atlas

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

Tastes similarEL PUENTE bright roastHonduras El Puente Catuai (Natural) | The Hub Coffee RoasterHonduras El PuenteHonduras Chichicastal Dark RoastHonduras Finca La Joya Catuai Light RoastEl PuenteMore from this farmFarm von Marysabel Caballero und Moises Herrera1 moreSame variety, exploredCatuai1933Similar flavour profilechocolate, plum, pear2705Same processWashed13025From the same originHonduras1206More from this roasterBono Coffee28 coffees
Community

Brew recipes

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

ProcessWashedAltitude1100 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