Honduras Finca La Cruz | Single Origin Filter

Discover the Magic: A Legacy of Passion and Precision

Prepare to discover the magic behind the bean with our new Honduras Finca La Cruz. This Naturally Processed Catuai is a brilliant expression of passion, capturing the intense sweetness and rich complexity of the latest harvest. This is a single origin espresso that reflects the cutting-edge processing techniques of fourth-generation producer Fredy Diaz, who has dedicated his life to perfecting the craft since the age of 14.

About Finca La Cruz

Learn more about Finca La Cruz and Fredy Diaz.

Filter Flavour Profile: Plum, Pineapple & Black Tea Clarity

Roasted to a Light profile to highlight its vibrant organic acids, this coffee delivers a multi-layered sensory experience that evolves beautifully as it cools:

• Palate: Vibrant notes of Pineapple, Strawberry, and Grape.
• Sweetness: An explosion of Plum and Blueberry sweetness.
• Finish: A deep, comforting richness of Dark Chocolate balanced by a refined Black Tea lift.
• Character: A full-bodied filter coffee that remains clean and polished, perfect for seekers of a bright and juicy profile.

The Science of Sweetness: 120-Hour Mosto Fermentation

The exceptional intensity of Finca La Cruz is the result of Fredy Diaz’s precision-driven Mosto Fermentation process:

• Brix Sorting: Cherries are hand-picked and separated based on their Brix measurements to ensure only the highest sugar content enters the process.
• Mosto Supercharge: The beans undergo a specialized 120-hour anaerobic fermentation submerged in Mosto—a concentrated liquid collected from previous ferments that supercharges the fruit's intensity and complexity.
• Solar Drying: The cherries are laid on raised beds in temperature-controlled solar dryers for a precise 29 days.
• The Rest: The beans remain stored in their dried cherry pods until the very moment of milling for export, preserving every volatile aromatic.

Single Origin Detail: Honduras Finca La Cruz

• Origin: Honduras
• Region: Payaguare, Ojojona
• Producer: Fredy Diaz
• Varietal: Catuai
• Altitude: 1650 MASL
• Processing Method: Natural (120-Hour Mosto Fermentation)
• Roast Level: Light (Optimized for Filter & Pour-Over)

Filter Brew Guide: Unlocking the Fruit Explosion

To capture the pineapple sweetness and black tea clarity of this specialty filter coffee, we recommend the following pour-over recipe. As always, feel free to tweak the parameters to your specific equipment and taste:

• Dose: 18g (Medium-Coarse Grind)
• Yield: 285ml (92°C–94°C Water)
• Time: 2:45–3:00 minutes

Roaster’s Tip: The intensive fermentation makes these beans quite porous. If the finish feels slightly "heavy" or "winey," try a slightly coarser grind or a faster pour to highlight the sparkling pineapple and grape notes.