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HomeCoffeesDoppelganger Espresso
El Cielito & El Cedral · Honduras

Doppelganger Espresso

Traditional Washed Bourbon, Pacas, Catuai, Gesha, grown at 1500 to 1800 masl

Roasted by Phil & Sebastian Coffee Roasters

Available now· checked 3 Aug
RegionEstimated
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Details

RoasteryPhil & Sebastian Coffee Roasters· Calgary, Canada
Region & CountryEl Cielito & El Cedral, Honduras✓
ProducerSmall Producers from Santa Barbara
ProcessTraditional Washed✓
Harvest—
Altitude1500 to 1800 masl✓
VarietiesBourbon, Pacas, Catuai, Gesha✓
RoastDark✓
Tasting notesS'Mores, Baker's Chocolate, Molasses✓

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

Flavor Profile

3NOTES
  • Baker's Chocolate
    Nutty/Cocoa › Chocolate
  • Molasses
    Sweet › Brown Sugar › Molasses
  • S'Mores
    not on the wheel

Supply Chain

  1. Region & Country

    El Cielito & El Cedral, Honduras

    Grown by Small Producers from Santa Barbara

  2. Roastery

    Phil & Sebastian Coffee Roasters

  3. Coffee· viewing

    Doppelganger Espresso

Keep exploring the atlas

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

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Community

Brew recipes

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

ProcessTraditional WashedAltitude1500 to 1800 maslRoastDark
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