#19 Honduras

Francisco Masariegos owns the farm La Falda, located at San Juanillo, Masaguara (Intibuca). 

As we only have a limited quantitative of this lot we only sell this in 250g filter and 500g espresso. 

The coffees from Honduras can be so amazing when they are from the right places and are processed well. They often have more complexity, depth and richness than other Central American coffees. Many specialty coffee buyers in Honduras are focused in and around the department (state) of Santa Barbara. 

The coffee have a nice structure and body. Low acidity and some floral notes which makes it ideal for espresso and a good morning coffee. 

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew. Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom) I recommend the first drop to appear approx. at 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec. If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.