Washed Arabica Bourbon, Arabica Caturra, Arabica Typica, grown at 1000 to 1600 masl
Roasted by Cafés Querry
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
Comayagua, Copán, El Paraíso, Lempira, Santa Bárbara, Honduras
Grown by Multiples petits producteurs
Follow the thread to coffees, farms and varieties linked to this one.
Pick a method to see a proven baseline, then dial it in for this coffee.
“Intense and syrupy, pulled at 9 bar.”
A standard starting point: tweak one parameter at a time.
These are standard starting points. 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.