COFFEE PROFILE
This filter coffee is fruity and bright, with flavours of yellow stone fruit leading into a hint of fresh lime and finishing with a sweet botanical note.
| TASTES LIKE | Botanical, lime and yellow stonefruit |
| ROAST | Filter |
| COMPONENTS | n/a |
San Pablo, Honduras, Washed
200g
$22.00
Sale price
$22.00
Regular price
Skip to product information
San Pablo, Honduras, Washed
$22.00
Sale price
$22.00
Regular price
Botanical, lime and yellow Stonefruit
Story
Gilberto Maradiaga Valladares has worked with coffee since childhood, picking cherries alongside his father on the roughly 7-hectare farm he later inherited. The farm is named San Pablo in honour of his father Pablo - "he was a great father and outstanding friend," Gilberto says, "due to that, for his talent, and to honour his name, the farm was named San Pablo." Gilberto knows the basics of cupping but enjoys drinking coffee more than scoring it, and takes real pride in the quality of what he grows. Project Origin discovered his coffee on the cupping table with the help of on-the-ground partner Rony Gamez, who continues to help shorten the trade link between Honduran producers and international buyers.
| PRODUCER | Gilberto Maradiaga Valladares |
| REGION | El Paraiso, Banaderos Matazano |
| VARIETAL | Parainema |
| PROCESS | Washed |
| ALTITUDE | 1050-1120 masl |
Origin
El Paraiso, Banaderos Matazano, Honduras
Honduras is one of the largest coffee producers in Central America, with over 150 years of growing history across beautiful but rugged, mountainous terrain that makes transport from farm to mill to port genuinely difficult. To combat coffee leaf rust, the national coffee institute IHCAFE has run an active breeding programme since the 1990s, releasing rust-resistant cultivars including Lempira (a Timor Hybrid x Caturra cross, released 1997) and Parainema (a Sarchimor hybrid bred from T5296). This breeding work, supported in more recent years by World Coffee Research, has allowed Honduras to expand its planted area substantially while protecting yields against rust.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30. |
| Best Freeze Date | 7-12 days after roast |