Honduran Coffee | Los Olivos Estate - Chipmunk - Single Typica Variety Roasting and Pour-over

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Honduras - Los Olivos Estate - Chipmunk - Single Typica Variety

Honduras Los Olivos Typica Washed

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

The original estate owner Don Roberto purchased farms from different neighboring areas, and the acquired farms continued to use the original owners' names! Therefore, Don Roberto owned several farms and was once the largest coffee producer in the region, with some even considering him the largest coffee producer in the entire country.

After Don Roberto's passing, his daughters Isaura Martínez & Dona inherited all the estates. However, in rural Honduras, women rarely received education, and farm management work was 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 closely linked every aspect, regularly conducting pruning and weed management. When planting coffee trees, they rarely used chemical fertilizers, herbicides, or pesticides. Through hard work and persistent efforts, they successfully established the farm's reputation and even won regional coffee competitions.

Isaura & Dona once collaborated with Pacayal Coffee to implement good environmental maintenance and ecological preservation. They documented the events happening in this area, passing them down through language to become part of the local culture. Isaura has always held the belief that "to grow good coffee beans, you must plant with emotional investment." She continues her father's original dedication to coffee and patiently cares for every coffee tree.

Roasting Recommendations:

Honduran coffee has considerable body, and the Typica variety is suitable for roasting with balanced heat. Using standard roasting methods: set the damper to 20% when loading beans, 50% at the browning point, and 80% at first crack. Heat can be fine-tuned according to ROR conditions, with adjustment ranges around 5%. It's recommended to finish roasting at the beginning of second crack, with a medium-dark roast degree, which can better highlight this coffee bean's body and chocolate, caramel sweetness.

Pour-over Technique Recommendations:

V60 dripper, medium grind, water-to-coffee ratio 1:16, water temperature 87-89°C

Other Brewing Recommendations:

French Press: medium grind, water-to-coffee ratio 1:15, water temperature 86-88°C

Siphon: medium grind, water-to-coffee ratio 1:15, water temperature 86-88°C

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473