Honduras Los Robles Single Origin Espresso Honduras Los Robles Single Origin Espresso

Honduras Los Robles Single Origin Espresso


A medium roast espresso.

Working with Miguel is full of surprises. Those additional hectares of land on the very top of El Cedral mountain he purchased a couple years ago are now making a larger part of his harvest. At Miguel’s new plot, there are older growth Pacas trees with nice production. This year was a peculiar one for weather, with our first visit exhibiting faster ripening and larger yields. Things ripened way more quickly than usual. Despite this, Miguel’s crop this year is exceptionally clean and sweet.

It’s a joy to work with Miguel and his small family, and it’s always reassuring for us to see smallholders like Miguel choose to expand the farm, ultimately resulting in more working capital and cash flow through the year. It means more coffee for us too, and with a sweet and complex profile, so we are certainly not complaining!

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: Miguel Enamorado
  • Country: Honduras
  • Region: El Cedral, Santa Barbara
  • Elevation: 1600 - 1900 m.a.s.l
  • Variety: Bourbon, Pacas
  • Harvest Year: February - May 2017