Honduras La Paz Region Opatoro | Los Olivos Estate | Chipmunk Single Wash SHG

Honduras La Paz Region Opatoro | Los Olivos Estate | Chipmunk Single-Washed SHG Typica Flavor Profile

The original estate owner, Don Roberto, bought farms from different neighboring areas and kept each acquired farm's original name. That made Don Roberto the owner of several farms and, at one point, the largest coffee producer in the region — some even believed he was the largest in the entire country.

After Don Roberto passed away, all the estates were inherited by his daughters Isaura Martínez and Dona. But in rural Honduras, women rarely receive an education, and farm management is almost never handled by women. The sisters were no exception.

The estate's management and development were guided by family and neighbors. Through their learning process, they stayed tightly involved in every aspect of production, pruning and clearing weeds on a regular schedule. When planting coffee trees, they rarely used chemical fertilizers, herbicides, or pesticides. Through hard work and persistence, they built a reputation for the farm — and even won regional coffee competitions.

Isaura and Dona once collaborated with Pacayal Coffee on environmental maintenance and ecological preservation, turning the events of this place into local culture through oral storytelling. Isaura has always held to the belief that "to grow good coffee beans, you must plant with emotion," inheriting her father's original devotion to coffee and patiently caring for every tree.

Estate Information

Estate: Los Olivos

Region: Opatoro, La Paz

Variety: Typica

Altitude: 1,570 m

Processing Method: washed, naturally dried for 15 days

Reference Flavor Notes: dark chocolate, cream, rich and mellow

FrontStreet Coffee Brewing Recommendations:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: water-to-coffee ratio 1:15, using 15g of grounds. First pour: 25g of water for a 25-second bloom. Second pour up to 120g, then pause and wait until the water level in the coffee bed drops to half. Pour slowly until reaching 225g total, with extraction time around 2:00.

Analysis: the three-stage method clearly defines the front, middle, and back flavor profiles of the coffee. Because the V60 has many ribs and drains quickly, pausing the water flow helps extend the extraction time.

FrontStreet Coffee Recommendation

Washed coffees like this Los Olivos Typica show exactly why the washed method endures: by soaking the beans, sugars are consumed and bright organic acids develop, so washed coffee keeps more of the bean's own aroma while gaining a clean, fresh, lively fruit acidity. If you enjoy that profile, FrontStreet Coffee's Washed Yirgacheffe Guodingding Cooperative is a must-try — an experienced processing team from Guodingding village whose coffee is prized for its refined cleanliness. Medium-light roasted, it pours out jasmine florals and bright citrus acidity with green tea and honey tones, at home in pour-over, cold brew, or even espresso.

And if you want washed processing at its most expressive, there is FrontStreet Coffee's Kenya Cherry Tomato (Little Tomato), a masterclass in Kenya's signature double washed fermentation. The extra wash and soak cycles push the juice-like quality of the cup to the extreme: cherry tomato, dark plum, snow pear, black plum, and yellow sugar aromas in a sweet-sour, succulent cup — a long-standing favorite among coffee players who love washed beans at their most vivid.