[HONDURAS] EL MILAGRITO WASHED

EL MILAGRITO

ORIGIN : HONDURAS
REGION : EL CEDRAL , SANTA BARBARA

MASL : 1,500 ~ 1,600
PROCESS : WASHED
VARIETY : PACAS
FARM : EL MILAGRITO
PRODUCER : PEDRO ERAZO

CUP PROFILE : PEACH , RED APPLE , CARAMEL

Keeping a bright overall tone with a 212 degree drop temperature, while controlling heat very precisely to preserve a lasting brown sugar sweetness.

We have included a recommended recipe below. Following this guide will help you enjoy the best possible expression of this single origin.

Our journey has just begun.

Thank you for joining us.

(For all our coffees, we recommend a degassing period of 3 to 4 weeks from the roast date, with the coffee being ideal to enjoy after this period.)

Recipe Guide

Espresso
- 20 g dose , 55 g yield
(25 to 30 seconds extraction)
- Best with a 21 g basket if available

V60
- 12 g in , 200 g water 1 to 16.67 ratio
60 g (Blooming) - 40 g (30s) - 40 g (60s) - 60 g (90s)
 (2:00 to 2:30 minutes total brew time)

Aeropress
- 12 g in , 200 g water (One Pour) 1 to 16.7 ratio
(1:00 minute immersion 1:00 minute press slowly)

ABOUT EL MILAGRITO

El Milagrito was Pedro’s first farm, and it is named after ‘the little miracle’ that occured when he went to market with his first harvest of coffee. The farm is located in the El Cedral region in the Department of Santa Barbara, an area known for its unique micro-climates that form from the varying altitudes and terrain that flows around the mountains.

The main harvesting period of Honduran coffee typically runs from October to February each year, however, due to the micro-climates of Santa Barbara, the coffee cherries throughout this Department tend to ripen and mature more slowly, resulting in harvests that can carry through as late as June. Couple this slow maturation with the natural terroir and Pedro’s hard work and the result is a complex and exquisite flavour profile. Slow ripening coffees including Pedro’s often miss the main buying season, meaning many producers like him struggle to bring their harvest to the specialty market.