Honduras Ludwin Aguilar
Price range: $24.00 through $84.00
April Single Origin
For ESPRESSO
Taste Notes
Dried apricot, butterscotch, and milk chocolate
From the high-altitude slopes of La Labor in Western Honduras, this espresso showcases the craft of fourth-generation producer Ludwin Aguilar. Grown between 1350 and 1500 MASL and carefully washed and slow-dried, it delivers a clean, structured cup with notes of butterscotch and milk chocolate, balanced by a soft apricot-like acidity and a rich, syrupy finish.
Barista Tips
This is a high altitude, single producer washed coffee, meaning the beans are dense and rich in sugars. To highlight the dried apricot acidity while balancing it with a smooth butterscotch sweetness, we recommend the following starting point:
Brew Ratio
1:2 to 1:2.2
For example, 20 g in, 40 to 44 g out.
Extraction Time
27 to 30 seconds.
Temperature
93°C
From here, adjust your grind and ratio to suit your machine and taste, allowing the coffee’s natural sweetness, balanced acidity, and chocolate body to shine through.
Our roasting team carefully curates exceptional single origin coffee beans throughout the year, featuring a new origin each month sourced from some of the world’s most renowned coffee-growing regions. Every batch is freshly roasted in small batches to highlight the unique flavour profile of each coffee.
With a Single Origin coffee subscription, you will explore a different country’s specialty coffee every month. From rich chocolatey notes to bright fruit-forward profiles, each delivery offers a new and exciting coffee experience delivered straight to your door.
Due to our small batch roasting process and high demand for our fresh roasted single origin coffee, these coffees can sell out quickly. If your selected origin is unavailable at the time of dispatch, we will carefully substitute it with another premium single origin coffee of equal quality and flavour, ensuring you always receive an exceptional cup.
This Honduras espresso begins its journey in La Labor, Ocotepeque, in the Comayagua region of Western Honduras. This region is known for producing high quality Honduras coffee due to its cool climate and rich clay loam soil.
This Honduras coffee is grown by Ludwin Aguilar, a fourth generation coffee farmer. His family has worked this land since 1965. At Finca El Alto, located between 1350 and 1500 metres above sea level, coffee is both a craft and a legacy. The farm produces traditional Honduras coffee varieties such as Catuai, Pacas, and Parainema.
Each lot of this Honduras espresso is hand picked to ensure only ripe cherries are selected. The coffee then goes through a washed process with controlled fermentation. After washing, the beans are dried slowly on solar dryers and raised African beds for up to 15 days. This careful drying process helps develop sweetness, balance, and clarity in the cup.
The high altitude allows the coffee cherries to ripen slowly. This creates dense beans with high sugar content. These conditions are ideal for producing a balanced and expressive Honduras espresso.
In the cup, this Honduras espresso is clean and well structured. It offers a smooth dried apricot acidity, balanced with butterscotch sweetness and a rich milk chocolate body. It works beautifully as a black coffee and pairs well with milk, creating a smooth, dessert like finish.
| Roast | Medium |
|---|---|
| Taste Notes | Dried apricot, Butterscotch, and Milk Chocolate |
| Species | Arabica – 100% |
| Region | Honduras |
| Variety | Various |
| Altitude | 1350 – 1500 MASL |
| Process | Washed |
| Recipes | 1:2 to 1:2.2 Also check our Brewing Techinques page |
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