Honduras - Hidardo's 144 Hour Carbonic Maceration

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Will you prefer the Parainema wet process, with its syrupy black chocolate cherry cream and subtler hints of anise, basil, cucumber, and rosemary? Or the additional notes of Kola nut, dates, nougat, papaya, kiwi, cherimoya, and passionfruit which emerge from the carbonic maceration? 


Brew Tip*

We noticed most of our Hondurans benefit greatly from lowering your water brew temp.

87-89 degrees at the kettle worked great for our pourovers (where we typically are doing 91-93 degrees with other latin coffees).