⚡NEW⚡Honduras Cosagual FTO SHB

From $18.00

Fresh Single Origin Coffee Delivered to Your Door.

ROAST LEVEL: Filter Roast: Light Medium(❸) – Medium Light(❸+⅓)

ROASTED COLOR: #56 – #53(Agtron)

WEIGHT LOSS: 13% – 14%

IN THE CUP: Acidic, Winey, Sweet, Juicy, Floral, Fruity Aroma, Light-Medium Body

This Honduras coffee is filter roast single origin coffee, roaster’s pick, hand selected by the fine folks who source, cup, and roast. This is designed for any filter method, plunger, aeropress or pour over. It’s seasonal, changing throughout the year as fresh crop coffee arrives into the country. We look for specialty coffee lots that are sweet, clean,  juicy, with unique and memorable flavour.

  • SHB – Strictly Hard Bean, Strictly High Grown(SHG), specifies that the coffee was grown at an altitude around 1350 meters. Coffee grown at a higher altitude and lower temperature produces a slower maturing fruit and a denser bean; which creates a more desirable specialty cup.

 

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Description

Roasted Every Monday and Tuesday

  • Origin: Honduras
  • Region: Gualcinse, Lempira
  • Crop: 2023
  • Varietal: Typica, Lempira, Catuai, IH-90
  • Processing: Washed and sun-dried
  • Internal Cupping Score: 83.5
  • Tasting Notes: Chocolate, Biscuit, Nutmeg, Dried Fruits, Hazelnut

 

FILTER COFFEE BREW GUIDE

Brewing Ratios – 1:17 (SCAA’s Golden Ratio)
Water 250ml 500ml 750ml 1L 1.25L 2L
Coffee 15g 30g 45g 60g 90g 120g
  • AeroPress: 14g Coffee – 200g Water(96’C) – Brew Time: 2 mins
  • Hario V60: 18g Coffee – 300g Water(94’C) – Brew Time: 2:30-3 mins
  • Plunger: 20g Coffee – 330g Water(96’C) – Brew Time: 5 mins
Grind Settings
Fine  Like Flour, best suited for Espresso and Stovetop
Medium  Like Table Salt, generally suited to Paper Filters – AeroPress and V60
Coarse  Like Raw Sugar, generally suited to Mesh Filters – Plunger
  • Tips: Grind finer if the coffee tastes too acidic – Grind coarser if it is too bitter

 

Lucas Coffee’s Roast Level

Roast Level Discharged Bean Temperature Point of Roasting Phase In the Cup

Medium-Light

201’C – 204’C

Last Stage of 1st Crack

Acidic, Winey, Sweet, Juicy, Floral, Fruity Aroma, Light Body

Medium

205’C – 210’C

Within 1 minute after 1st Crack finished

Soft Caramel, Ripe Fruit, Characteristics can be well preserved. Light-Medium Body

Medium-Dark / Dark-Medium

211’C – 214’C

Between 1 and 2 minutes after 1st Crack finished, just before 2nd Crack begins

Moderate Acidity, Sweet and Mellow Caramels, Balanced Medium Body

Dark

215’C – 218’C

Between just after 2nd Crack begins and Early moments of 2nd Crack

Bitter Sweet, Chocolate, Nutty, Spicy, Heavy-Syrupy Body

Vienna

220’C

Middle of 2nd Crack

More Bitter Sweet, Caramel, Acidity Muted, Smoky, Light Surface Oil, Heavy Body

 

* We find our Single Origin Coffee tastes best from the 5th day to 2 weeks after roasting.

 

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