Seasonal Features

Edgar Cruz Honey




PRODUCER edgar cruz


ELEVATION 1650 masl

TASTE port wine, cocoa, berry compote








Edgar’s life vision is being able to overcome challenges and improve the quality of life for his family. He inherited the farm from his father in 1998 and since then has been fighting to keep it in good condition and focusing on quality. His mother, daughter, & nephews depend on it. It is a heritage that he cannot forget because it is what sustains them in these times.

“Finca Piedra Blanca” is located in Belén Gualcho, Ocotepeque – one of the areas most recognized for its excellent coffee quality. Belén is located at altitudes ranging from 1650 to 1750 meters above sea level in the slopes of the Honduran Cordillera of Celaque.

Belén Gualcho means “place of many waters” in the local Lenca language. The 95% of the population is of indigenous Lenca origin.

Belén Gualcho is a very cold area, therefore, the freshly harvested coffee cherries can be left overnight and pulped the next day. The cool temperatures helps the fermentation process not be so accelerated.

The first thing Don Edgar does is pulp the coffee in a small mill he has near the farm. Then he transports it to Beneficio San Marcos (mill) in polypropylene bags to be able to dry it in patios, for 2 days of sun. Then it is transferred to African-type solar dryers for final drying to achieve a moisture content no higher than 11%.

This process can take up to 30 days depending on the weather. The temperature is not higher than 25 degrees C. Rigorous care is taken to move it constantly to prevent the coffee from over-fermenting. Slow drying is a way to ensure the quality and life of the coffee.

It is packed in Grain Pro bags and stored in a cool place to maintain its quality with resting until the coffee is prepared for export.

Brewer’s notes:

Here are 3 methods of brewing our newest seasonal feature, Edgar Cruz Honey from Honduras.

Hario V60-02 Pourover

As mentioned in a previous post, I tend to reserve the V60 brewing method for lighter roasts. And yet again, I was pleasantly surprised to find that the V60 produced such a complex flavour profile and syrupy texture with this bean: red currants, berry compote, sweet port wine, and a nice dark chocolate syrup that coated my palate.

Coffee: 15g
Water: 260ml

Heat water to 200F in gooseneck kettle
Grind coffee to a medium setting
Put paper filter in V60 dripper. Rinse filter and warm dripper with hot water.
Add ground coffee and tap or shake lightly to flatten.
Set timer.
Pour 50ml of water onto coffee in a circular motion, swirl or stir to even out the coffee bed, and let the coffee bloom for 30 sec.
At 45sec, pour 100 ml of water in circular motion directly on to the coffee bed.
At 1min 30sec: pour remaining 110 ml of water onto coffee, aiming to finish draw down by 3 mins.

French Press:

This brewing method truly amplifies the rich chocolate notes, balanced with a hint of berry sweetness and acidity. Its heavier body also holds up well to dairy. Add a splash of cream or milk, and you’ll really think you’re drinking a cup of good quality cocoa!

coffee: 25g coffee
Water: 425ml

Heat water to 200F
Grind coffee to coarse setting
Pour coffee into french press.
Pour 425ml of water into french press, stir with a spoon to ensure all grounds are evenly saturated.
Cover with the lid and wait for 2 mins 30sec before plunging.


My initial thoughts of brewing this coffee was not as an espresso. But after several attempts, this method is by far my favourite out of the 3 methods. The bright, plucky berry acidity in the beginning quickly rounds off to a very CHOCOLATEY finish that’s lip-smackingly good. It almost tasted like a drink version of chocolate covered strawberries! Add equal parts steamed microfoamed milk to your espresso shot and you’ve got yourself a killer cortado that’s sweet, creamy and decadent.

Recipe for double espresso:
coffee dose: 18g
brew time: 28sec
yield: 35g double shot

Grind coffee to espresso setting. (you may need to experiment with the fineness of the grind depending on different espresso machines and grinders)
Add to 18g ground coffee to portafilter.
Pull double shot espresso in 28 secs for a 35ml yield in cup.