Honduras, Finca San Francisco - Espresso Roast
Honduras, Finca San Francisco - Espresso Roast
Roger Antonio Domínguez Márquez owns multiple farms in La Paz, Marcala, including a 4.23-hectare farm named Finca De La Cueva. Roger collaborates with his family on his farms and buys coffee from his neighbours, offering them significantly higher prices than intermediary buyers.
On his farm, he cultivates Catuai and Bourbon varieties, with around 18,000 coffee trees. After harvesting, the cherries are depulped on the same day, dry fermented in tanks for 18 hours, washed three times, and dried on raised beds for an average of 12–15 days.
Origin: Marcala, La Paz
Altitude: 1350 MASL
Varietal: Bourbon
Process: Washed Process
This roast is best suited for espresso brew methods.
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Roger Antonio Domínguez Márquez owns multiple farms in La Paz, Marcala, including a 4.23-hectare farm named Finca De La Cueva. Roger collaborates with his family on his farms and buys coffee from his neighbours, offering them significantly higher prices than intermediary buyers.
On his farm, he cultivates Catuai and Bourbon varieties, with around 18,000 coffee trees. After harvesting, the cherries are depulped on the same day, dry fermented in tanks for 18 hours, washed three times, and dried on raised beds for an average of 12–15 days.
Origin: Marcala, La Paz
Altitude: 1350 MASL
Varietal: Bourbon
Process: Washed Process
This roast is best suited for espresso brew methods.
Tasting Notes
Jasmine, apricot, peach, stewed plum, caramelised sugar
Brewing Guide
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