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
Nicaragua
Producer
Flor del Cafe
Region
Lempira
Elevation range
1,650 MASL
Processing method
Washed
Drying method
Patio-Dried
Harvest
October – March
WAYS TO
BREW THIS COFFEE
WEIGH COFFEE
Use 14-18 grams of coffee beans for an espresso double. Use 7-9 grams for a solo.
GRIND COFFEE
If you are using a manual machine, start with a medium-coarse grind and adjust to finer or coarser depending on how well you like the coffee. If you are using an automatic machine, start with a medium-fine grind and adjust finer or coarser depending on how well you like the coffee.
USE GOOD WATER
Harder water is better for extracting flavorful compounds. Make sure your water is filtered and clean.
MAKE AN EVEN BED OF COFFEE IN THE PORTAFILTER
Dump your coffee grounds in the portafilter, aiming to distribute them evenly in the filter basket. Give it a good tamp, aim for about 30 pounds of pressure.
PULL THE SHOT
If you’re using a French press, aim for a 25-second extraction time. This will depend on how finely you ground your coffee.
SERVE
Enjoy your coffee!
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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