How Much Water for 15g? How to Brew Honduras COE #17 Don Juan Estate Pacas Washed Coffee

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How much water for 15g coffee beans? How to pour-over Honduras COE #17 Don Juan Pacas Washed International Competition Batch?

(Honduras Santa Bárbara Don Juan Pacas Washed 2017 COE#17)

Flavor Description

Citrus, blackberry, honey, chocolate, strong aroma, orange juice texture, rounded, sweet, soft, and smooth.

Awards

17th place in the 2017 Honduras Cup of Excellence (COE) (first participation).

Coffee Origin Information

Country: Honduras

Region: Montecillos region, Santa Bárbara area, Concepcion Sur city, Gungora village

Estate: Finca Don Juan

Variety: Pacas

Altitude: Average 1,750 meters

Grade: European Standard Strictly Hard Bean (SHB)

Processing: Washed

Harvest Period: December to March of the following year

Certification: N/A

Introduction

This batch is the 17th place winner from the 2017 Honduras Cup of Excellence (COE) (first participation) - Finca Don Juan Pacas variety washed coffee beans, produced in the Gungora village of the Santa Bárbara region, owned and operated by Juan Antonio Contreras. The estate is named Finca Don Juan, and he first started growing coffee in the 1970s with only two hectares, but eventually sold it and expanded to the current 18 hectares at an average altitude of 1,750 meters. The planted varieties include Pacas, Parainema, and Lempira. The estate is cultivated by himself with 20 permanent employees plus 100 temporary workers during harvest season. The harvested cherries are sent to a washing mill in Peña Blanca town, operated by his son, for post-processing.

Juan Antonio Contreras receives technical guidance from IHCAFE, from which he gets technical assistance and is now able to analyze soil composition as a basis for two types of fertilization while applying pesticides to prevent pests and diseases.

Achieving 17th place in the first participation in the 2017 Honduras Cup of Excellence is truly remarkable.

The coffee shade trees include cedro, guama, and avocado, using sparse tree shading. Special attention is paid to training workers to skillfully harvest red coffee cherries. The harvested red cherries undergo fermentation and washing processing on the same day, followed by 12-15 days of sun drying to complete the process.

Juan Antonio Contreras continuously improves his estate's cultivation techniques and washed processing methods, hoping to produce high-quality coffee for the market. This competition batch has only 660 kilograms available, with limited quantity. Its flavor description: citrus, blackberry, honey, chocolate, strong aroma, orange juice texture, rounded, sweet, soft, and smooth.

Honduras Coffee Overview

Honduras coffee's major producing regions are distributed throughout the western and southern areas, including six major regions: Copan, Opalaca, Montecillos, Comayagua, Agalta, and El Paraico. The average cultivation altitude ranges from 1,100 to over 1,600 meters above sea level. Coffee varieties are 100% Arabica, with 69% classified as HG grade, 12% as SHG, and 19% as CS. Main coffee varieties cultivated include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.

Honduras coffee consistently maintains high quality, and its prices are also among the most competitive in Central American countries. The small, rounded, slightly bluish-green coffee beans have mild fruit acidity, full-bodied flavor with subtle sweetness, making them suitable for both blended and single-origin coffees. They are suitable for medium to dark roasting and are mainly exported to the United States, Germany, and Japan.

Honduras has become the largest coffee-producing country in Central America. In recent years, production has continuously increased. In 2012, due to favorable international coffee prices, that year's coffee production exceeded 5 million bags from 2010, with significant increases in both production volume and quality.

FrontStreet Coffee Recommended Pour-over Parameters

Three-Pour Method

Suitable for medium-roasted coffee beans

Using a V60 dripper, the coffee beans being brewed are Colombian Narino, which have balanced, gentle, and clean flavors with rich notes of almond, citrus, and white chocolate. The segmented extraction method of the three-pour approach: provides more layers than single-pour methods, clearly distinguishing the front, middle, and back-end flavors of the coffee. The method involves increasing water volume after each bloom, typically pouring when the coffee liquid is about to drop to the coffee bed level, using small, medium, and large water flows for three extractions. This method requires relatively higher control over water flow rate and volume.

The bloom process of the three-pour method doesn't require stirring to improve even water saturation of the coffee grounds, nor does it use drip methods to increase infiltration depth, making it relatively suitable for most specialty coffee beans, especially medium-roasted coffee beans from Central and South America.

This is the brewing method used by most coffee shops. The key points to focus on are the stopwatch, scale, flow rate, and water volume control. Most people who delve deeply into coffee brewing primarily use this method.

First Practice with Three-Pour Method

Coffee grounds: 15g

Water: 235g

Water temperature: 88-89°C

Can use Kono dripper

Time: 2 minutes

Grind size: Sugar granule size

Important Notice :

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