Honduras Roger Dominguez

Roger Antonio Domínguez Márquez owns several farms in La Paz, Marcala, including the 5-hectare plot called Las Acacias. He grows a mix of Catuai, Bourbon and Caturra on the farm and has about 21,000 coffee trees. After picking, the cherry is depulped the same day, dry fermented in tanks for 18 hours, washed three times, and dried on raised beds for 12–15 days on average. He is interested in planting different varieties in the coming years, as well.

La Paz, an area famous for coffee production in Honduras, is high in elevation with cool temperatures. These factors cause coffees to ripen slowly, developing sugars that are then processed in these comfortable climates. These coffees have high fruity sweetness with flavors of berries or peach. Cafe Import’s greatest relationship in this area is a 270-producer cooperative, many of which are woman producers or Organic certified. Coffees from La Paz are extremely stable, and reliable as any offering type.

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14