Sweet Tooth Espresso - La Piñona, Honduras
Harvested: Summer 2019
Location: Santa Barbara, Honduras
Tastes like: peach, grapefruit, toffee
We are very excited about the return of Sebastián Benitez’s La Piñona. Above the town of El Cielito, overlooking Lake Yojoa, Sebastián grows these Pacas cherries on his farm at 1615 meters above sea level. The cooler temperatures from the lake shrouds the farm in fog, which helps to slow down the maturation of the cherries. Working the farm with the help of his wife and their 11 children, Sebastián relies on the help of only a handful of employees during the harvest, and manages to do all of the coffee farming himself. He also processes his own coffee in a small mill, pulping the coffee by hand, fermenting in tanks, and then drying on raised beds under a parabolic cover. As an espresso, Sebastián’s coffee is sweet and complex with flavors of amaro, chocolate, grapefruit preserves, and a caramel-like finish.
We recommend starting with the following brew parameters:
- Dose: 17-17.5 grams in a "18g" VST or "17g" Strada basket
- Temp: 198-200 degrees at the group
- Time: 29-30 seconds
- Brewing Ratio: 50-60% or about 30-34g of liquid
- Pump Pressure: 8.5-9 Bar or 105-110 psi at the group
- Days Rested: 7-12
A Single Origin Espresso
As a roaster that is committed to promoting our producers and bringing them out of anonymity, single origin espresso has always been important to us. The best shots of espresso we've ever had have been single origin--dynamic, sweet, and complex. They are balanced, and good in milk to boot.