MAMAM - Honduras Finca La Montanita Anaerobic Washed Filter 250 g

Whole-bean specialty coffee from Honduras, roasted by MAMAM roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles strawberry, blackberry and flowers.

Origin: Honduras

Region: El Cedral, Santa Barbara

Farm: Finca La Montanita

Variety: Pacas

Processing: Anaerobic Washed

Altitude: 1620 m a.s.l.

Cupping score: 88 / 100 

Finca La Montanita is charmingly hidden in the green lush of El Cedral village in the Santa Barbara region. It’s owner, Evin Moreno is a 3rd generation coffee producer and a proud inheritor of a great coffee story. Moreno family was the first family in the local community to plant and grow coffee. Before that the region was known for cultivating only vegetables.

In 2012 during the economic crisis Evin and his wife, Alma decided to move to Spain and work hard to bring their economical situation back to balance. They’ve managed to do so and luckily they were able to return to their 3,5 hectare beauty land. In 2013 Evin participated in the Cup of Excellence for the first time and placed 12th. Evin decided to focus on different methods of processing and has been extremely successful at it.He shares his wet mill with fourteen of his family members including his brothers and cousins. He constantly improves the farm’s and the wet mill’s infrastructure and this year he’s planning to build two more solar dryers to assure maximum coffee quality.

We are so happy and proud to be able to share Evin’s Pacas anaerobic experiment.

ABOUT COFFEE

The cherries were picked at the perfect maturation point, placed in plastic bags and underwent a 72 hour anaerobic fermentation. Next, fermented cherries were de-pulped and dry fermented in tanks for additional 4 hours, followed by multiple water rinsing and slow drying in a solar dryer for 18 days.

ROASTER'S NOTE

Elegant, complex, and perfectly capturing the character of high-quality coffees from Honduras.

V60 RECIPE

16g of coffee

250g of water 96°C

Medium Grind Size 

1. Put a paper filter in your V60 and rinse it with hot water ( 96C ). It will preheat your drip brewer and gets rid of a paper taste from the filter. For the best results always use filtered water (remember that  98,5 % of your brewed coffee is water)

2. Remove the rinsing water from the server.

3. Grind your beans just before you brew and add the coffee to the drip brewer. Gently distribute your coffee into the center of your V60.

4. Place your V60 on a vessel on a scale and make sure that your water is 96 C.

5. Tare your scale and start the timer.

6. Add 50 grams of water. Your coffee will begin to bloom.

7. At 30 seconds, add more water up to 100 grams. Pour the water slow, gently and in clockwise circles.

At 00:50 pour hot water to 200g. 

At 01:10 pour hot water to 250g.

Swirl your V60 and let the coffee drip. 

The water should have drained in around 3:00. You may need to change your grind setting, when the coffee finishes to brew too quickly or too long. But always taste and then judge your coffee.