Honduras Marcala Caballero Anaerobic Natural
Price range: RM55.00 through RM220.00
| Variety | Catuai |
| Country | Honduras |
| Processing | Anaerobic Natural |
| Region | Marcala |
| Altitude | 1,450 – 1,700 m |
| Roast Level | Light Roast |
| Tasting Notes | Chamomile, Bergamot, Sugar Apple, Blueberry |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Chamomile, Bergamot, Sugar Apple, Blueberry
| Variety | Catuai |
| Country | Honduras |
| Processing | Anaerobic Natural |
| Region | Marcala |
| Altitude | 1,450 – 1,700 m |
| Roast Level | Light Roast |
| Tasting Notes | Chamomile, Bergamot, Sugar Apple, Blueberry |
| Quantity | 200g/1000g |
About This Coffee :
Honduras Marcala Caballero Anaerobic Natural
Origin: Marcala, La Paz, Honduras
Altitude: 1,450 – 1,700 m
Variety: Catuai
Processing Method: Anaerobic Natural
Flavor Profile: Chamomile, Bergamot, Sugar Apple, Blueberry
Region and Farm Introduction: Marcala, located in the La Paz department of Honduras, is one of the country’s most respected coffee-growing regions and holds the Denomination of Origin (DO Marcala) status. Its high elevations, cool mountain climate, and mineral-rich soils create ideal conditions for producing complex and aromatic coffees.
The Caballero family is a recognized producer in Marcala, known for their dedication to quality, meticulous farm management, and innovative approaches to coffee processing. Their coffees have appeared in international competitions and auctions, including the renowned Cup of Excellence.
Processing Method Features: This coffee is processed using anaerobic natural fermentation. Whole coffee cherries are sealed in oxygen-limited tanks to ferment before drying on raised beds. This method enhances fruit-forward complexity and aromatic layers, allowing floral notes of chamomile and bergamot to blend seamlessly with tropical sugar apple sweetness and juicy blueberry acidity, creating a vibrant and expressive cup profile.
| Pack Quantity |
200g ,1kg |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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