Flavor Profile of Honduras Small Tree Estate - Pure Wild Vetiver

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Honduras Finca El Arbolito Wild Vetiver

Origin: Finca El Arbolito

Altitude: 1700m

Variety: Catuai

Processing Method: Washed

Flavor Notes: Lemon aroma, bergamot, melon, sweet and sour peach and plum, white tea

The estate owner's meticulous care for the coffee, combined with the high-altitude climate and soil, creates the excellent flavor of Finca El Arbolito. To scientifically manage and improve coffee quality, the estate owner also invited the Honduran Coffee Institute to assist, learning to use soil analysis to determine what fertilizers to use each season, helping coffee trees obtain appropriate nutrients and resist temperature fluctuations between day and night, as well as pests and diseases.

Honduran coffee does not have particularly distinctive characteristics. Rich overall flavor and extremely balanced mouthfeel are its greatest features; medium or lighter acidity is noticeable but not intense; sometimes it carries beautiful floral or fruity aromas (generally, coffee from different regions and altitudes will have different expressions).

In the Comayagua region, coffee beans produced by Finca El Arbolito have a mild flavor due to their geographical location in Honduras, Central America; the Catuai variety gives it soft acidity, and washed processing makes it smooth and clean; therefore, when roasting this raw coffee bean, the enhanced flavors expressed are—lemon aroma, the refreshing sweetness of melon, and a clean tea-like aftertaste with sweet return.

FrontStreet Coffee's Recommended Brewing Method

Recommended Brewing Method: Pour-over

Dripper: V60

Grind Size: Medium-fine grind

Water Temperature: 90±1°C

Bloom with 30g of water for 30s

Segments: Pour water to 120g, pause, then slowly pour to 225g

That is 30-120-225g