Tutule - Honduras

Citrus

Sun-dried Apricots

Cocoa

Country:Honduras

Region:Montecillos

Subregion / District:La Paz – Tutule

Altitude:1450 – 1600 m

Harvest Year:2024 – 2025

Harvest Period:December – March

Variety:Ihcafe 90, Catuai

Processing Method:Natural

Score:83.5

This coffee is sourced from farms in the municipality of San Pedro de Tutule, located in the La Pazdepartment in southwestern Honduras. This region, near the Montecillos Reserve, is called the "land of stones" by the indigenous Lencapeople due to its dense forest cover and mountainous terrain. The La Paz region has clay-loam soils and a temperate climate.

The coffee trees here receive less sunlight; therefore, fruit yield is low, but quality is higher. The trees mostly grow under the shade of banana trees.

Montecillosis the first region in Honduras to receive Denomination of Originstatus, and this title is registered under the name Café de Marcala.

Among thousands of coffees grown in Honduras, Montecillos coffeeswere selected as part of the country's top 3%in the 2016 Cup of Excellence.

Roaster's Recipe

• Grind:800µm (Timemore Sculptor 064S / Step 11.5 / 800rpm)
• Coffee:15g
• Water:240ml (1:16) Nestle 71ppm (21.12.25)
• Temperature:92c
• Filter: Hario
• Dripper: v60
• Total Time:2:05
• Pours
• 0:00 45ml bloom (wait 40 seconds)
• 0:30 140ml (+95ml more)
• 1:10 240ml (+100ml final)

Recipe's effect on the cup

• Body:Creamy
• Clean cup: Clear and clean
• Aftertaste:Medium-fast
• Aroma / Flavor harmony:What's on the nose is in the cup

A fluid cup; while leaving a cacao weight on the tongue at the finish, it generally offers a clean and refreshing mouthfeel.

Serving Suggestion:

In a glass at 65–60°C.