Description
ABOUT THE COFFEE
This coffee was grown by a cooperative of small-plot farmers who are some of the most knowledgeable, experienced, and technologically advanced coffee farmers in Honduras. We’ve spent time in Honduras getting to know these farmers, and we’re proud to say that they’re part of our family.
Country
Honduras
Producer
Flor del Cafe
Region
Lempira
Elevation range
1650 MASL
Processing method
Washed
Drying method
Patio-Dried
Harvest
October – March
HOW TO
COFFEE BREW
BOIL WATER
1 Cup Chemex – Boil 300 ml of water at 205 F
2 Cup Chemex – Boil 510 ml of water at 205 F
3 Cup Chemex – Boil 750 ml of water at 205 F
WEIGH & GRIND COFFEE
1 Cup Chemex – Grid 20 grams medium courseness
2 Cup Chemex – Grid 34 grams medium courseness
3 Cup Chemex – Grid 50 grams medium courseness
PREPARE FILTER
Unfold the filter and place it into your Chemex. Pour some hot water to wash out the papery taste and discard. Then, place the ground coffee into the filter and lightly shake to flatten the grounds on top to allow for a more even pour.
BLOOM YOUR COFFEE
To make an excellent cup of coffee, start by pouring 100 grams of water over the grounds in a spiral motion. Wait for about 40 seconds, until the water has mostly dripped through and the grounds have cratered. This process helps to release gases, which improves the finished cup.
BREW INTIMATELY
Add water in two equal gram increments. Pour slowly into the middle of your grounds until all the water has been added. Wait until dripping stops and extraction is finished before removing the filter and grounds. The brew should take you around 3 to 5 minutes.
THE BRICKHOUSE DIFFERENCE
We’re not just roasting coffee, we’re roasting experiences. We want to be part of our customers’ everyday routine, and hope that you’ll journey with us in different settings of your life – whether it’s in the comfort of your own home, at work, or anywhere else that you enjoy coffee.
CRAFTED WITH LOVE
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