Notes on the flavor of Honduran coffee roasting suggestions on roasting and brewing of Honduran coffee

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(Tim's flavor notes)

As usual, we separate different selection dates and varieties of coffee. After the harvest is finished, we taste all the batches and choose the best. The number of different batches will vary greatly, and some batches may be as small as one or two bags. In order to reduce the difficulty of processing and transportation, we usually mix multiple batches according to quality, variety and harvest date. Generally speaking, coffee picked from January to March usually comes from farms at an altitude of 1500-1600 meters, while coffee picked from April to June usually comes from higher elevations of 1600-1800 meters. The advantage of separating batches through different harvest times and varieties is that you can buy coffee beans from low to high altitude over time, and then understand the effect of different growth elevations on flavor. "

Landowner: Jobneel Caceres Dios

Harvest date: February 2017

Origin: El Cielito, Santa B á rbara, Honduras

Baking degree: very shallow baking

Growth conditions: 1550-1600 masl, mixed shadows

Variety: bourbon (Bourbon)

[about Tim Wendelboe]

Tim Wendelboe is the most dazzling all-round coffee man of this generation. His bean roaster, coffee shop and coffee teaching center are located in Oslo, Norway. He has won numerous awards in recent years. The style of attaching importance to the origin and flavor of the variety pushes the boutique coffee to a higher level.

2017 Nordic Cup baking champion

2016 Nordic Cup baking champion

2015 Sprudgie Award and Elias Roa win the most watched Coffee Producer

2015 Nordic Cup baking champion

2013 Allegra ECS Award Best European Bean Baker

2010 Allegra ECS Award European Coffee Outstanding contribution Award

2010 Nordic Cup baking champion

2009 Nordic Cup baking champion

2008 Nordic Cup baking champion

[about Nacimiento]

Nacimiento is a small farm run by Jobneel Caceres Dios and his wife Fany. It is located at the top of the El Cielito branch of the Santa Barbara Mountains in Honduras. High altitude, fog and cool climate make it one of the busiest coffee areas in Honduras.

One of the effects of a cool climate is that coffee cherries ripen longer, so coffee tastes stronger. The longer maturity also means that it is more difficult and challenging to grow, so we have classified his coffee according to selection and variety for several years, which is an important improvement that Jobneel has made for his coffee production in the past few years. Pay more attention to the whole harvest and post-harvest process, and Nacimiento, run by Jobneel, is becoming one of the models of high-quality coffee in this region.

[about coffee bean roasting]

When roasting, Tim Wendelboe wants to retain the natural flavor of coffee as much as possible so that it can taste the unique personality of each variety, so Tim Wendelboe uses a high-quality bean roaster to roast coffee beans and uses a very light roasting technique to prevent overweight roasting from covering the original coffee tone, while eliminating the incomplete sour taste.

Tim Wendelboe's coffee is suitable for all brewing methods except Italian concentration. Very shallow roasting can provide coffee with clarity, brightness and sweetness, and if brewing Italian concentration, due to high concentration extraction, very shallow roasting will cause the acidity of coffee to be too amplified, so if you want to brew semantic concentration, it is recommended to buy a style with the title marked "Espresso".

[about coffee bag packaging]

All Tim Wendelboe coffees are packed in vacuum sealed recyclable plastic bags filled with nitrogen before sealing. The bags have an one-way exhaust valve to exhaust the coffee while keeping the good taste in the sealed bag. When the coffee is just roasted, it will produce a lot of carbon dioxide gas in the beans, which will make the coffee smoky and sour, so it is very important to give the freshly roasted coffee a rest before use. We recommend that you keep the beans in a non-direct sunlight room for at least three to five days after the baking date before using them.

[about coffee brewing]

It is recommended that you use a measuring tool when brewing our coffee and refer to the weight value to measure the ratio of coffee to water in order to get consistent results. The basic recommended powder-to-water ratio is about 1:14-1:16.