AUSTRALIAN BARISTA CHAMPIONSHIP #1
Honduras La Montanita, Semi-washed

AUSTRALIAN BARISTA CHAMPIONSHIP #1 ESPRESSO

La Montanita is located in a unique micro climate on the Santa Barbara mountain in Honduras. Heavy cloud cover and lower temperatures at the farm extend the maturation time of the pacas coffee cherries, producing light and bright flavours such as grapefruit and and blood orange. This coffee scored #2 at the 2018 instalment of the Project Origin ‘Best of Honduras: Late Harvest’ auction.

This coffee was used by Matthew Lewin to place first at the 2019 Australian Barista Championship. As an espresso, it has notes of blood orange, raspberry, plum and ruby grapefruit.

200g - $34.00 AUD

  • Flavour profile

    Blood orange
    Raspberry
    Plum
    Ruby grapefruit

    Flavour
    Body
    Aroma
  • Quality score

    Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.

  • Brew guide
    AGE BEST USED
    7-20 days after roast
    METHOD
    Espresso
    DOSE
    21g
    BREW WEIGHT
    42g
    BREW TIME
    27 seconds
    TEMPERATURE
    93.5°C
  • Origin
    • Honduras (100%)

      FARM La Montanita
      REGION Santa Barbara
      PRODUCER Evin Moreno
      VARIETAL Pacas
      PROCESS Semi-washed
      ALTITUDE 1500masl