Coffee

#19 Honduras

#19 Honduras, Wet fermented IH-90

El Ocotal by Herman Gomez 
Wet fermented IH-90

Dried apricot. dense fruit character. brown sugar mouthfeel supports floral, winey, and dark fruit layers. dark chocolate. papaya. melasse.

130 kr

Hernán grew up watching his father dedicate his life to coffee production. When he inherited a small plot of land, he followed in those footsteps, establishing his own farm. Together with his wife and two children, Hernán depends entirely on coffee for their livelihood.

For many years, he sold his harvest to local intermediaries, unaware of its potential in specialty markets. With the support of partners in Intibucá, he learned to prepare and dry his coffee with greater care, opening the door to international buyers.

In 2015, Hernán entered the Cup of Excellence for the first time and proudly earned second place. This achievement not only brought recognition but also strengthened his determination to improve his family’s living conditions.

Today, Hernán is deeply committed to sustainable practices, carefully managing rust disease through fertilisation and replanting when needed. His dedication continues to bring hope and opportunity for his family’s future.


Variety 100 % Arabica IH-90
Processing Wet fermented
Land/Region Honduras / Masaguara
Farmer Hernan Gomez
Altitude 1800 masl
Cupping Score 87,5
Roast Master, Quality cupper & Barista Søren Stiller Markussen.

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.

Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom).

I recommend the first drop to appear approx. at 8-10 sec. In that way your espressoshot will brew as long a 26-31 sec. if it appears before 6 sec. I will recommend you should grind finer and vise versa if the first drop appears too late/after 11 sec or more.
This extraction will give you a more ristrettoét espresso and more intens.

Dose 21 g dobb shot
Extraction time 27-29 sek
Liguid mass 38 g.
Extraction rate  21/38= 0,55%

The dose is calculated using a 20g porta filter min. dose 19g/ max. dose 21 g. pr double espresso.

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides