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El Filo, Honduras
El Filo, Honduras
El Filo, Honduras

El Filo, Honduras

$19.00 USD

BROWN SUGAR, PEACH, COCOA POWDER

El Filo is a collection of family farms, and is neighbored by other award winning coffee growers in the Santa Barbara region of western Honduras, near El Cedral. Daniel Moreno split El Filo up amongst family members into microlots back in 2005. Olvin Moreno and his cousin, Dolmin, received their own micro lot and started growing Pacas varietal plants together at 1550 meters above sea level (masl; 5085 feet). In 2017 they split up their lot and started growing coffee separately. Olvin's plot is roughly 1.7 acres. After harvest, Olvin depulps his cherries with a disc pulper, soaks them, and then dries them on raised parabolic drying beds. All coffee from El Filo is dry milled, packed, and shipped from the San Vicente exporting company in the village of Peña Blanca. This coffee has exceptional cup clarity, and is quite juicy!

PRODUCT DETAILS

PRODUCER Olvin Moreno PLANT VARIETY
Pacas C MARKET AT POSSESSION $1.88/lb
FARM El Filo HARVEST
January-June 2021 COST OF PRODUCTION NA
FARM SIZE 1.7 acres PROCESS
Washed FOB/EXW $3.60/lb, $4.85/lb
REGION, GEOGRAPHY Santa Barbara EXPORTER
San Vicente FARM GATE NA
ELEVATION 1550 masl IMPORTER Collaborative Coffee Source COST OF PRODUCTION PREMIUM NA

RELATIONSHIP TO JUNIORS

We first bought coffee from Olvin Moreno through Collaborative Coffee Source (CCS) back in 2015, and have bought some of every harvest from Olvin’s plot of El Filo since then. Olvin’s spectacular cup quality and CCS’s willingness and determination to be transparent from the beginning is motivating to say the least. The Moreno family negotiates their prices with CCS directly, and CCS sets higher premiums for higher quality. We hope to work with CCS, San Vicente, and Olvin to also base our price on Olvin's cost of production. With a freshly translated Cost of Production Covered (CoPC) questionnaire, we hope to get the ball rolling for next harvest.

HOW WE BREW COFFEE

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67.

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

HOW WE BREW THIS COFFEE

Brew Ratio: We brew this coffee with a 1:16.67 brew ratio.

Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 6.5 for flat bottom filter or Chemex.

Total Brew Time: Use a 2:45-3:00 minute brew time for V60 filter, 3:30-5 minutes for batch brewer or flat bottom pour over, 4-5 minutes for Chemex.

Tips: This coffee is dense! This sometimes means it can take more effort to extract. That means you can either use less coffee to water (i.e., 1:16.67-1:17) or you can use a finer grind.