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Honduras La Danta Lot Rebecca, Natural

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$19.00
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$19.00
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Yellow nectarine, lychee, papaya and dark chocolate
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COFFEE PROFILE

A wonderfully expressive and refined coffee from our long time friend Cristian Rodriguez. It opens with crisp stonefruit and juicy lychee flavours and then develops more density through milk chocolate and funky papaya notes.

TASTES LIKE Yellow nectarine, lychee, papaya and dark chocolate
ROAST Filter

SOURCING

This farm is rugged with no road access. Workers need to walk approximately 1.5 kilometres to arrive, and horses transport the cherries out. The farm is fully organic, with no herbicides or pesticides used. The Lot Rebecca is a Natural processed coffee that slowly dries for 25 days on raised African beds to bring out a dried fruit attribute with a deep-set anchor of sweetness.

PRODUCER Cristian Rodríguez
REGION Siguatepeque, Montecillos
VARIETAL Pache
PROCESS Natural
ALTITUDE 1500-1800masl
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Origin

Siguatepeque, Montecillos, Honduras

Cristian Rodriguez was destined to follow in his family's footsteps as a coffee producer. Despite going to the USA to study dentistry and spending many years in the profession, he gave up this career to move back to Honduras to be a coffee farmer after missing the connection to the land. Cristian is very enthusiastic about learning from everyone and constantly improves his coffee.

He has expanded his operations by running a café and roasting business called Café Tio Juan. He produces coffee on three farms: Finca La Danta, Lot Luis Carlos and Finca Tierra Fertil.

BREW GUIDE

How to get the best tasting cup

Age Best Used 10-20 days after roast
Dose 20g
Water Amount 300g
Temperature 88-90°C (start at 90°C drop to 88 if experiencing tannins)
Bloom 60g (40seconds)
Brew Duration 2:00-2:30
Pours 5 pours (all 60g)
Freeze Date 11-13 days after roast
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