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Honduras - Finca La Valentina
Honduras - Finca La Valentina
Regular price
£13.00
Regular price
Sale price
£13.00
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per
Shipping calculated at checkout.
Origin: Honduras
Tasting Notes : Marmalade, Panela Sugar & Assam Tea
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Description
Description
Finca La Valentina is overseen by Carlos Ernesto Mejía, a lifelong coffee professional who grew up in the producing community of San Pedro de Tutule in the La Paz department of Honduras. We have been lucky enough to visit this farm, named after his daughter, on multiple occasions and thrilled to feature one of Carlos's coffees again.
Often called “Chollo,” Carlos is a trained engineer and part of CONEXH, an origin focused operation launched in 2021. His goal was to create a transparent, quality-driven bridge between producers and coffee roasters. Built on a five-generation family history in coffee, CONEXH now manages ten farms across the famed Montecillos Sierra, a region known for its exceptional growing conditions.
Covering 25 hectares, Finca La Valentina sits at roughly 1,600 meters above sea level and supports about 90,000 coffee trees. Annual production averages around 880 sacks. The landscape is shared with citrus trees and Japanese plums, which contribute natural shade and biodiversity across the farm.
Post-harvest, the coffee follows a classic sun-dried process. Cherries are pulped soon after picking and left to ferment with their mucilage for two to three days. They are then dried under the sun for 12 to 15 days, allowing the coffee to develop clarity and balance before export.
Process
Honey
Variety
Ihcafe 90, Red & Yellow Catuai
Altitude
1600 masl
Region
Montecillos, La Paz
Producer
Carlos Ernestor Mejia
Honduras - Finca La Valentina
Finca La Valentina is overseen by Carlos Ernesto Mejía, a lifelong coffee professional who grew up in San Pedro de Tutule, a producing community in the La Paz department of Honduras. We've been fortunate to visit the farm and Carlos several times, and we're delighted to feature one of his coffees again.
Filter Brewing
What you'll need:
15g Coffee (Medium-fine Grind) per 250g Water
V60 Dripper
Filter Papers
Digital Scales
Mug or Carafe
Coffee Grinder
Kettle (Ideally one with a gooseneck)
Step-by-step:
1. Rinse your filter paper and then empty your carafe.
3. Grind your coffee so it's fresh.
2. Add coffee to your filter and gently shake to flatten the bed.
3. Bloom. Pour 50g of hot water over the grounds, swirl and wait 30 seconds.
4. Pour to up to 150g at 1 minute, then the remaining water by 2 minutes.
5. Give the brewer a little swirl, aiming for the total brew time to be 2.5 to 3 minutes.
6. Enjoy!
If you'd like to mix things up, try a Clever Dripper.
Mastering a Cafetiere
What you'll need:
15g Coffee (Coarse Grind) to 250g Water
Cafetiere
Digital Scales
Coffee Grinder
Kettle
Step-by-step:
1. Pre-heat your cafetiere so it's up to temperature.
2. Add coffee and begin pouring the hot water into the cafetiere in a circular motion.
3. Stir the top later gently to break up the top later.
4. Place the lid on without pushing down the plunger. Leave to brew for 4 minutes.
5. Plunge slowly and steadily to the bottom.
6. Serve straight away!
If you'd like to step out of your comfort zone, try an Aeropress.
Dialing in Espresso
What you'll need:
18g Coffee (Fine Grind)
Espresso Machine
Digital Scales
Coffee Grinder
The Golden Ratio:
For espresso, you'll normally see a 1:2 ratio. A double shot of espresso will commonly require 18g of finely-ground coffee, giving you 36g of espresso. The total shot time should be between 25-30 seconds.
Top Tips:
- Evenly distribute your ground coffee when it's in your portafilter.
- When you tamping your coffee, ensure your press hard and flat.
Dialing in:
If your espresso is running through too fast (under 25 seconds) then adjust your grind size to finer. If it's running through too slowly, make your grinds coarser, allowing the water to run through faster.
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