Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesHonduras Ceiba
Marcala, La Paz · Honduras

Honduras Ceiba

Natural Parainema, Catuai, Icatu, Lempira, grown at 1200 to 1700 masl

Roasted by Lajmi - Coffee Roasters

Available now· checked 3 Aug
CooperativeRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasteryLajmi - Coffee Roasters· Sabro, Denmark
CooperativeCOMSA, Marcala, La Paz, Honduras?
Producer—
ProcessNatural✓
Harvest—
Altitude1200 to 1700 masl✓
ClimateTropical savanna
VarietiesParainema, Catuai, Icatu, Lempira✓
Roast—
Tasting notesnuts, chocolate, dried fruit, funky✓

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

Flavor Profile

4NOTES
  • nuts
    Nutty/Cocoa
  • chocolate
    Nutty/Cocoa › Chocolate
  • dried fruit
    Fruity › Dried
  • funky
    Sour/Fermented › Alcohol/Fermented

Supply Chain

  1. Cooperative

    COMSA, Marcala, La Paz, Honduras

  2. Roastery

    Lajmi - Coffee Roasters

  3. Coffee· viewing

    Honduras Ceiba

Keep exploring the atlas

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

Tastes similarHonduras La Paz MarcalaHonduras Caballero PedernalHonduras ComsaHonduras San AndresHonduras La Paz MörkrostHonduras ComsaMore from this farmCOMSA18 moreSame variety, exploredParainema223Catuai1933Icatu44Lempira73Similar flavour profilenuts, chocolate, dried fruit2144Same processNatural7627From the same originHonduras1206More from this roasterLajmi - Coffee Roasters13 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1200 to 1700 masl
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