CoffeeCafé TorQué
Bien cuit
The dark, chocolatey washed Honduran with maple taffy and caramel.
Tasting notes
$10.66
In stock at last check
The coffee
- Origin
- 🇭🇳 Honduras
- Region
- Lempira, ville de San Sebastian
- Altitude
- 1,300 m
- Process
- Washed
- Roast
- Medium
About this coffee
A washed Pacas and Catuai from Anastacio Benitez's El Izote farm in Lempira, Honduras, grown at 1,300 m. It's the roaster's darkest and most chocolatey coffee, yet stays soft and free of bitterness, with maple taffy and caramel alongside the chocolate. Roasted medium for filter by Café TorQué in Canada.
How to brew it
| Method | Ratio | Grind · time |
|---|---|---|
| French Press | 1:1530 g : 450 g | Coarse4:00 |
| Espresso | 1:218 g : 36 g | Fine25 – 32 seconds |
| AeroPress | 1:1415 g : 210 g | Medium-fine1:30 – 2:30 |
| Cold Brew | 1:8 concentrate100 g : 800 g | Coarse12 – 18 hours |
| Moka Pot | ~1:10 in the cup | Fine4 – 5 minutes on the stove |
Price & stock
15.00 CAD
12 CAD14 CAD16 CAD18 CAD
7 Nov
Roaster & origin
Roasted byCafé TorQué
