PINEAPPLE CAKE // CREAMY
A light roast espresso.
La Bendción had an excellent harvest this year! They bounced back from leaf rust damage in a commendable way, with a return to full production, and one of the highest yields they have had. Ramon was ruthless with his pruning a few years ago, and with a few harvests to recover, the coffee is not only producing well, but the crop is healthier than it’s ever been - this means loads of sweetness.
Through the past few years, we were still showing our unwavering support as partners, still buying the small amounts that Ramon was able to produce. This is an important part of the story, because if he wasn’t able to sell his small yields at specialty prices a couple years back, it’s possible we wouldn’t see this full and wonderful return to normalcy - which in Ramon’s case is producing the vibrant, articulate, and sweet coffee you have in your cup today.
We are thrilled to offer La Bendicion as our signiture Holiday Espresso for the season. The creamy texture, coupled with a sweetness that reminds us of pineapple cake is perfect for warming up fireside.
To see our straightforward approach to making delicious espresso, click here.
Here are the parameters that we've been using (parameters for an 18g VST Precision Filter Basket)
- 18 grams of freshly ground coffee
- Timer for 28-32 seconds
- Pull 37-39 grams of liquid espresso
- Grouphead at 200° F
- 7 bars of pressure
- Producer: Ramon Rodriguez
- Country: Honduras
- Region: El Cedral, Santa Barbara
- Elevation: 1500 - 1550 m.a.s.l
- Variety: Bourbon, Pacas
- Harvest Year: 2017: -