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, purchased farms from different neighboring areas, continuing to use the original estate owners' names for each acquired farm! Therefore, Don Roberto owned several farms and was once the largest coffee producer in the region, with some even believing he was the largest coffee producer in the entire country.

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

The estate's management and development were guided by their family and neighbors. During their learning process, they tightly integrated every aspect of production, regularly conducting pruning and weed clearing. When planting coffee trees, they rarely used chemical fertilizers, herbicides, or pesticides. Through hard work and persistent efforts, they successfully built a reputation for the farm and even won regional coffee competitions.

Isaura & Don once collaborated with Pacayal Coffee to implement good environmental maintenance and ecological preservation. They turned the events that happened here into local culture through oral storytelling. Isaura always held the belief that "to grow good coffee beans, you must plant with emotion," inheriting her father's original dedication to coffee and patiently caring for every coffee tree.

Estate Information

Estate: Los Olivos

Region: Opatoro, La Paz

Variety: Typica

Altitude: 1,570 m

Processing Method: Washed processing, 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 coffee grounds. First infusion with 25g of water for a 25-second bloom. Second infusion to 120g, then pause and wait until the water level in the coffee bed drops to half before continuing. Slowly pour water until reaching 225g total, with extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back flavor profiles of the coffee. Because the V60 has many ribs and drains quickly, pausing the water flow can help extend extraction time.