Flor de Café, Honduras, Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Orange, white tea and nectarine
COFFEE PROFILE
A fruity and juicy Typica lot produced by Maria Eva Lopez, with prominent notes of fresh orange, nectarine and white tea.
| TASTES LIKE | Orange, white tea and nectarine |
| ROAST | Filter |
Story
Honduras Flor de Café Typica Washed is a distinguished specialty coffee grown by Maria Eva Lopez in the lush Lempira region of Honduras, at elevations of 1,100 to 1,400 meters above sea level. These high altitudes slow the maturation of the coffee cherries, enhancing their sweetness and complexity. The Typica variety, known for its refined and balanced flavor profile, thrives here, offering a delicate and nuanced cup that is a favorite among specialty coffee lovers.
The farm uses sustainable practices, with handpicked cherries processed using the washed method to achieve a clean, vibrant cup. The rich volcanic soils, consistent rainfall, and moderate temperatures create an ideal terroir for high-quality coffee. In the cup, Flor de Café Typica Washed delivers bright citrus acidity, floral notes, and flavors of starfruit, white grape, and white nectarine sweetness. With a silky body and crisp finish, this coffee reflects the care taken in every step of its cultivation and processing.
The Lempira region is becoming increasingly recognized for its high-quality coffee, and Maria Eva Lopez’s dedication to excellence plays a key role in this reputation. Flor de Café Typica Washed offers coffee lovers a refined, well-structured brew that captures the essence of its exceptional origin.
| PRODUCER | Maria Eva Lopez |
| REGION | Lempira |
| VARIETAL | Typica |
| PROCESS | Natural |
| ALTITUDE | 1100 - 1400 masl |
Origin
Lempira, Honduras
Coffee cultivation in the Lempira region of Honduras has a rich history, beginning in the late 18th century when European traders and missionaries introduced coffee to the country. However, it wasn't until the mid-20th century that coffee became a key export, driven by government efforts and international demand. Located in the western highlands near the Guatemalan border, Lempira quickly gained recognition for its high-altitude terrain, ideal for premium Arabica coffee.
Named after Lenca leader Lempira, the region's fertile volcanic soils, abundant rainfall, and cool climate create perfect growing conditions. Coffee thrives at altitudes between 1,100 and 1,800 meters, with farmers adopting advanced cultivation techniques over time. The Lempira coffee variety, a hybrid resistant to coffee leaf rust, further bolstered the region’s coffee industry, alongside traditional varieties like Typica, Bourbon, and Catuai, prized for their cup quality. Today, Lempira coffee is known for its bright acidity, floral and fruity notes, and smooth body, contributing to Honduras’s growing reputation in the specialty coffee market.
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 the brew at 3:00. |
| Best Freeze Date | 8-12 days after roast |
