Seasonal Features

Finca Adolfo’s Honey

HONDURAS

$23.00$105.00

WEIGHT 400g

PRODUCER Finca Adolfo’s – Cafe Organico Marcala

VARIETY Catuai, Bourbon

ELEVATION 1200-1750 m

TASTE orange pekoe, amaretto, caramel

 

ROAST DEGREE

roast degree icon

RECOMMENDED BREW METHOD

small espresso icon  ESPRESSO

 

drip coffee maker iconDRIP

 

Pour Over POUR OVER

 

The Cup

This is a honey processed coffee from producer farm Finca Adolfo’s. This coffee has a unique variation of flavours that come together harmoniously creating a bright balance of amaretto, caramel and hints of orange pekoe. We’ve recently swapped in this new bean in our espresso grinder and have been pleasantly surprised with the results! Through espresso we find you’ll get a brighter creamier cup with caramel and amaretto notes. This coffee performs well for espresso, drip and pour over. check out our espresso recipe listed below!

Honey processed coffee is made by drying pulped coffee cherries with some of the sticky mucilage still clinging to the beans. This method creates a flavor profile that sits between washed and natural processes—balancing clarity with sweetness. As the mucilage dries and darkens, it imparts a honey-like sweetness and fruity character to the coffee.

About the Producer

Finca Adolfo’s is located in the community of Musula, Marcala, La Paz. The owner is third generation coffee farmer Bryan Adolfo Bautista Zelaya, who has been running the farm since he graduated University. Since inheriting the farm, among many things Bryan has diversified the variety’s grown and methods of processing used.

This farm has been characterized as a family business that through generations, and using organic techniques, has managed to achieve excellent quality control in its final product.

 

Brewing Recipes

Hario V60

16g of medium fine coffee (#5 on Baratza Vario)

Use 280ml of 200F water.

Prime filter then add your coffee grounds. Saturate coffee with 45ml of water then let it bloom for 20 seconds,

Continue pouring remaining water in circular motion starting from the center circling outwards.

Espresso

18g dry

aim for the shot to pull in 36 seconds

55g liquid out.