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RESERVE ESPRESSO
Roasters Selection: Best of Santa Barbara

SINGLE ORIGIN – ESPRESSO 200g

‘This special ‘Roasters Selection’ of coffees has been selected by our Director of Coffee, Sam Corra. Carefully selecting various lots from the renowned region of Santa Barbara, Honduras, Sam has chosen to combine a washed carbonic maceration catimor from La Huerta (50%) and a washed parainema from La Joya (50%). The catimor shows how experimental processing can take ‘humble’ varietals to new heights and adds high quality sweetness and acidity. The parainema component is a pristine representation of variety, process and terroir. The result of blending these lots is an espresso that is clean, high quality and an excellent representation of what this region has to offer.

This blend has a panela-like sweetness and notes of green apple, which transition into qualities of grape and the unique floral note of acacia as it cools down. Be sure to stir this espresso, and sip several times to taste this experience.

  • Flavour profile

    Acacia
    Green apple
    Panela
    Grape

    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
    14-30 days after roast
    METHOD
    Espresso
    DOSE
    20g
    BREW WEIGHT
    40-42g
    BREW TIME
    26-31 seconds
    TEMPERATURE
    93.5°C
  • Origin
    • Honduras (100%)
      CountryHonduras
      FarmLa Huerta & La Joya
      ProducerThe Lanza Family & Consuelo Sabillón
      RegionSanta Barbara
      VarietalCatimor (50%), Parainema (50%)
      ProcessWashed Carbonic Maceration (50%), Washed (50%)
      Altitude1800 -1900masl