Caballero Confite #2 • Honduras

kr145.00 Sale Save
Caballero Confite
Caballero Confite
Caballero Confite
Caballero Confite #2 • Honduras
Caballero Confite #2 • Honduras
Caballero Confite #2 • Honduras

Caballero Confite #2 • Honduras

kr145.00 Sale Save
Bag 250g

It was our pleasure to meet the producer-couple Marysabel Caballero and Moises Herrera in Oslo in 2022, and we ended up buying more of their coffee!

This lot is a special natural-processed catuaí from their farms in the Marcala-region of Honduras. It's special because of the humid climate of Marcala, which makes natural-processing very difficult.

Coffee cherries are selectively hand-picked and sorted, then placed in a single layer on raised beds that are covered from rain. The coffee cherries are rolled up in tarps during rain, during high sun and during the night. As the coffee dries it can be stacked a bit more, but they need to be very careful to monitor humidity.

The name confite comes from a type of candy in Honduras, made from nuts, dried fruit and candied sugar, because of the sweet and sticky flavour profile, but also because the coffee looks a bit like it when rolled up like sausages in the tarps.

Jammy, prunes and blackberries

Region: Marcala, Honduras

Cultivar: Catuaí

Altitude: 1600 masl

Process: Natural

Cupping score: 86.5

#1 Clean your brewing equipment!

#2 Use a scale or something to measure with!

#3 Use a burr grinder and follow a brewing recipe for more consistent results.


Suggested brewing recipe:

This is a fruity and rich coffee. We prefer to brew this with a brewing method that gives a balanced extraction, like a drip coffee maker, the April Brewer or French Press for full immersion.

• 18g of medium-coarse ground coffee for 300g of 92 degree water.
• 50g bloom for 30 seconds
• First pour up to 150g
• Second pour up to 200g
• Third pour up to 250g
• Final pour up to 300g
• Target brew time 3 minutes