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Coffee of the week - #21-16

Damatteo and Central America are the themes of this week´s coffee!

The main coffee this week comes from Costa Rica and the Tarrazu region. Pastora and Canet are the names of two farms run by Carlos Montero and his family. The ripe cherries are taken care of at their own process station Don Eli, which allows Carlos to depulp and wash the coffee the way he prefers. Except for gained control during the process it also makes it possible to separate the coffee from each farm and by doing so, bring out the different characters in each lot depending on where and how it is grown.

Washed is the process and it gives it a clean mouthfeel and fairly chocolatey taste with hint of cherries. So far we found it best on the aeropress.

Pastora & Canet - Costa Rica

Region: Tarrazu

Variety: Caturra and Catuai

Process: Washed

Roast date: 03.10.2016

Second coffee also comes from Central America, namely Honduras. It is a long time since we had coffee from this country and it does not disappoint. In west Honduras on a farm run by the Moreno family, three generations work side by side. Daniel has chosen to divide the property “El Filo” into smaller parts - one for each one of his adult children and grandchildren. Bourbon, yellow Catuai and Pacamara arabica is cultivated in Santa Barbara. The area has a high reputation for producing high quality coffees. The coffee we have chosen is a Pacas grown at a certain part of the farm that Daniel has kept for himself - El Campo.

Daniel Moreno - Honduras

Region: Santa Barbara

Variety: Pacas

Process: Washed

Roast date: 29.09.2016

As mentioned before more are asking for espresso specific coffee and we have listened to you. We always recommend experimenting, but acknowledge that a slightly darker roast is easier to work with on the espresso machine.