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Honduras

$18.99

Certification/Grading: SHG/EP/Org Roast: Medium-dark Tasting Profile: Caramel, spice, brown sugar. Grower: 1500 grower/members from Cafe Organics Marcala Variety: Bourbon, Catuai, Caturra, Lempira, & Typica Region: Marcala, La Paz, Honduras Altitude: 1300-1700 M Soil Type: Clay Minerals Process: Fully washed and sun dried.

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Certification/Grading: SHG/EP/Org

Roast: Medium-dark

Tasting Profile: Caramel, spice, brown sugar.

Grower: 1500 grower/members from Cafe Organics Marcala

Variety: Bourbon, Catuai, Caturra, Lempira, & Typica

Region: Marcala, La Paz, Honduras

Altitude: 1300-1700 M

Soil Type: Clay Minerals

Process: Fully washed and sun dried.

Course Grind 

Course Grind is larger particles, similar to small breadcrumbs. The size allows the water to interact more slowly with the coffee, resulting in a robust and full-bodied cup, often with lower acidity. 

The best use for this grind is French Press, Pour Overs such as Clever Dripper and Chemex. 

Extremely Course Ground similar to rough sand, is perfect for cold brew, enabling a slow and gentle extraction over time, leading to a smooth, less acidic, and highly refreshing cold coffee. 

Standard Grind 

Medium grinds, akin to granulated sugar, suit drip coffee makers that most people have at home or Siphon (Vacuum Pot), striking a balance between extraction and clarity. This is the most common grind and labeled Standard Grind. 

Espresso Grind 

Fine grinds (Espresso), resembling table salt, are essential, promoting rapid water interaction and yielding a concentrated, rich brew. Turkish coffee demands an extra-fine grind, akin to powdered sugar, creating a thick, intense concoction through prolonged steeping. 

It maximizes surface area during the prolonged boiling process, resulting in an intensely flavorful and thick brew 

Whole Bean 

Keeping coffee beans whole and grinding them just before brewing offers several benefits that contribute to a better coffee experience