Honduras El Congolon
In stock
FLAVOR PROFILE
As a medium-light roast, this coffee is sweet and mild coffee with notes of golden raisin, lychee, and red apple. Using a scale of 0-10, the cup profile has a higher level of sweetness (8), moderate acidity (5), a medium to heavier body (5-7), and no bitterness.
As a medium-dark roast, this coffee retains a high amount of sweetness with notes of dark chocolate and mild golden raisin. Using a scale of 0-10, the cup profile has moderate sweetness (7), lower acidity (3), a heavier body (7-8), and little to no bitterness (0-1).
RECOMMENDED BREWING METHODS
As a medium-light roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, but is not one we have experimented yet with as espresso. As a lighter roasted coffee, we recommend starting with a water temperature between 200-208F depending on brew method as lighter roasts are more prone to under extraction. If the coffee tastes sour, 1) grind finer, 2) gradually increase the water temperature, and/or decrease the amount of ground coffee or water used to increase the extraction. If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used. For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences. For espresso, we would recommend using a higher water temperature (e.g., 203F) if your machine allows and starting with a 1:3 ratio (e.g., 18 grams of coffee to 54 grams of coffee in the cup), but experimenting with shorter and longer ratios until you find the balance of flavors you prefer.
As a medium-dark roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, but is not one we have experimented with as espresso. As a darker roasted coffee, we recommend starting with a water temperature of 198-205F depending on the brew method as darker roasts are more prone to over extraction. If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used. For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences. For espresso, we would recommend starting with a water temperature of 198-200F and a 1:2 ratio, but be open to experimenting with smaller ratios.
ABOUT THIS COFFEE
We are waiting on more precise information from Sustainable Harvest on this coffee, but what we are told is this coffee is blend of collected from various small farmers in the area and milled by Bicafe in Santa Rosa de Copán.
Producers: Multiple small farmers
Country: Honduras
Continent: North America
Region: Lempira
Varietals: Lempira, IHCAFE 90, Yellow Catuai, Red Catuai
Process: Washed
Altitude/elevation: 1500-2000 MASL
Green Coffee Certifications: None
Harvest Period: January 2023 to April 2023
Transparency
Want to learn more about this coffee and the producers who make it possible? Want to learn more about the prices we paid for this coffee? We paid $6.40 per pound for the green coffee. Our goal is to create more transparency about our purchasing decisions so that you can make as informed a buying decision as possible. Click on the following link from the importer we purchase this coffee from, Sustainable Harvest, to learn more about this coffee and the producers who make it possible: