Sweet Tooth Espresso - Nelson Ramirez, Honduras

$ 18.75

Sweet Tooth
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. We rotate the Sweet Tooth offering frequently to keep us on our game, this is the latest greatest:

Nelson Ramirez, Honduras

Harvested: Summer 2019

Variety: Catuaí

Location: Santa Barbara, Honduras

Tastes like: raisinettes, grapefruit, dark caramel

Grown by: Nelson Ramírez

Processing Method: Fully Washed

Nelson Ramírez's farm—nicknamed "Chely" after his mother—is located in the mountains above Lake Yojoa. These Catuaí variety coffees grow around 1550 meters above sea level, under heavy fog coming up from the lake below. These cooler temperatures, as well as other conditions unique to this micro-climate, contribute to slow the maturation process of the coffee, yielding a flavor that is unique in its complexity.

Over the years, Nelson has reinvested into his farm's milling infrastructure - in addition to building one of the best drying systems we've seen, this year he surprised us with a new set of tanks that he uses to ferment and fully wash his coffees. Combined with this is a new water treatment system that reduces Nelson's dependency on the scarce water resources needed for processing coffee.

 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