8th December

8th December

Honduras San Rafael


Roastery: Casino Mocca
Altitude: 1 330 m. a. s. l.
Variety: Parainema
Processing: Natural

Taste profile

Blackberry, rosehip jam, gingerbread


Norma Iris Fiallos inherited her coffee plantation from her father back in 1982, which was originally founded by her grandfather, Manuel Calidonio, in 1906. For decades, the most common Bourbon variety was grown on the farm, until Norma’s son, who graduated as an agriculturist, decided to plant new varieties and focus exclusively on specialty quality. From there, a new era began on the farm named San Rafael, which is now home to many exotic arabica varieties. Our current micro-lot was made from a selective harvest of the Parainema variety and was processed as a sundried natural. Parainema is a compact-sized, disease-resistant coffee tree that thrives at medium altitudes and produces beautiful, large-sized beans.


V60-02 or Origami dripper

Coffee: 15 g
Water: 270 g at 94 °C

Preparation procedure:

  1. Rinse the paper filter (to avoid paper taste) and discard the water used for rinsing.
  2. Pour ground coffee into the filter and level the coffee bed well.
  3. Pour over the coffee with 90 grams of water at a temperature of 94°C for 20 seconds and wait up to 60 seconds for the coffee to degas.
  4. At a total time of 60 seconds, continue with the second pouring. Pour 90 grams of water over the course of 20 seconds and wait.
  5. At a total time of 120 seconds, continue with the third pouring. Pour 90 grams of water over the course of 20 seconds and wait.
  6. The total extraction time should not exceed 3 minutes
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