Organic Honduras Coffee
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Organic Honduras Coffee
This certified organic Honduras coffee is described as balanced and straightforward, with baker’s chocolate and slight blood-orange acidity. The profile suggests a cup that joins cocoa depth with a restrained citrus lift. No farm, region, producer, cultivar, process, elevation, or roast level is supplied, so those details remain open.
Coffee Profile
| Country | Honduras |
|---|---|
| Certification | Certified organic, per supplier |
| Cup direction | Baker’s chocolate and slight blood-orange acidity |
| Process | Not specified |
| Roast | Not specified |
| Format | 16 oz; whole bean or fine, medium, or coarse ground |
Brewing Guidance
For filter coffee, start near 1:16 with water around 200°F. A medium grind suits automatic drip, while pour-over usually benefits from medium-fine. If citrus reads as sourness, grind finer to increase extraction; if chocolate becomes bitter or the finish turns dry, grind coarser.
Balancing Body and Acidity
Taste the coffee after it cools slightly, when cocoa and citrus can become easier to separate. Keep dose and beverage yield fixed while adjusting grind. Whole bean offers the most control, and the Turin DF64 Gen 2.7 grinder can make repeatable changes for both filter and espresso recipes.
Frequently Asked Questions
Where is this coffee from?
The supplier identifies Honduras but does not provide a farm or region.
Is it organic?
It is described as certified organic.
What tasting notes are listed?
Baker’s chocolate and slight blood-orange acidity.
What process was used?
The supplier does not specify the post-harvest process.
What ratio should I start with?
Use about 1:16 for filter brewing and adjust strength to taste.
How should I store the coffee?
Keep it sealed, cool, dry, and away from direct sunlight and strong odors.
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