Kaphiy Paccary (Honduras) beans 350g

Microlot Paccary 60 HON.CATU.FIL

Experience the elegance of the Catuai variety (PACCARY) for filter coffee from Honduras. The natural processing creates velvety notes of fig, red apple, caramel, fruity aromas and a slight bitterness. This microlot yields 60 kilos of light roasted coffee. The farm in La Paz, Honduras, is run by Natalia Pineda, whose coffee took fourth place in the "Honduras Cup of Excellence" in 2017. The coffee grows in Chinacla at an altitude of 1530 m in clay soil.

Best for: Filter
Flavor notes: cedar, cinnamon, licorice, bergamot, dark berries and caramel
Species: Arabica
Variety: Typica
Processing method: Washed processing

Did you know?
Light roasts retain most of the caffeine and the original flavors of the coffee bean, resulting in a more complex and nuanced flavor profile. Ideal for filter brewing.

CHF 27.50

Size:

350 grams

Variant

Paccary - Honduras

The coffee farm is located in the hilly landscape of the La Paz district in Honduras. The plantation is run by Natalia Pineda, a coffee farmer who learned the trade from her father at a young age and has continuously refined her skills over the years. In 2017, her high-quality coffee was awarded 4th place at the Honduras Cup of Excellence.

Origin

Country:Honduras
Location:Chinacla
Cooperative:Las Flores
Average height:1530 meters above sea level
Topography:Planted hillside location
Floor:Clayey
Temperature:22°C
Precipitation:Approx. 2400 mm per year
Special notes:After the processing season, Natalia trains her workers to make handicraft products such as baskets, tablecloths and bags.

Botanical Information

Species:Arabica
Variety:Catuai
Harvesting method:Selective hand picking
Harvest time:December to February
Export time:February to May
Bean size:+15
Processing:Naturally
Bag size:69 kg

brewing recommendations

For best results, use one of these recommended brewing methods:

Moka pot

espresso machine

Automatic coffee machine

French press

pouring over

V-60

Chemex

espresso machine

Recommendation for the preparation of filter coffee

Grinding level:

Medium coarse, similar to coarse sand. This grind allows for a balanced extraction when filter brewing.

Dosage:

Use 15–18 grams of coffee per 250 ml (8 oz) of water. Adjust to taste – use more coffee for a stronger flavor and less for a milder cup

Water temperature:

About 200 °F (93 °C). This temperature is ideal for filter coffee and brings out the delicate flavors of the coffee without over-extracting it.

Brewing time:

Aim for a total brewing time of 3-4 minutes, depending on your preferred method (pour-over, drip, or immersion).

Tips:

Before brewing, rinse your filter with hot water to remove any paper taste and preheat the brewing vessel. Pour the water evenly over the grounds in slow, circular motions to ensure even extraction. Allow the coffee to brew for 30 seconds, adding just enough water to saturate the grounds before continuing to pour.

This method highlights the coffee's natural flavors and produces a clean, balanced cup with subtle acidity and rich undertones.