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HomeCoffeesHonduras Finca El Chollo
Quilaperque, La Paz · Honduras

Honduras Finca El Chollo

Natural IHCAFE 90, Catuai, grown at 1450 masl

Roasted by Clifton Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryClifton Coffee Roasters· Bristol, United Kingdom
FarmFinca El Chollo, Quilaperque, La Paz, Honduras✓
ProducerCarlos Mejía
ProcessNatural✓
Harvest—
Altitude1450 masl✓
ClimateSubtropical highland
VarietiesIHCAFE 90, Catuai✓
Roast—
Tasting notesToffee, Dried Cranberry, Spiced Chocolate✓

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

Flavor Profile

3NOTES
  • Toffee
    Sweet › Brown Sugar
  • Dried Cranberry
    Fruity › Berry › Cranberry
  • Spiced Chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Farm

    Finca El Chollo, Quilaperque, La Paz, Honduras

    Grown by Carlos Mejía

  2. Roastery

    Clifton Coffee Roasters

  3. Coffee· viewing

    Honduras Finca El Chollo

Keep exploring the atlas

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

Tastes similarHonduras La Paz MarcalaHonduras CeibaHonduras Caballero PedernalLOS CHORROSHonduras San AndresHonduras El Cedral Roberto FigueroaMore from this producerCarlos Mejía2More from this farmFinca El Chollo1 moreSame variety, exploredIHCAFE 9038Catuai1933Similar flavour profileToffee, Dried Cranberry, Spiced Chocolate416Same processNatural7627From the same originHonduras1206More from this roasterClifton Coffee Roasters34 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1450 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