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Catalog/Honduras Nelin Guzman Natural
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Honduras Nelin Guzman Natural
11th Hour CoffeeIncluded ($30/month)
On the subscription, not a one-off shop price.
lightHonduras
brown sugarvanillahot chocolate
A light roast, natural-processed single origin: Parainema from the Santa Barbara mountains of Honduras. Brown sugar, vanilla, and hot chocolate. A rounder, more dessert-like cup than the Honey process from the same farm. The coffee has flourished under the watchful gaze of farmers like Nelin Guzman, who we have been fortunate enough to work with again this year to offer both a natural and a honey processed Parainema from his farm. With excellent forward acidity and smooth finishes, you certainly cannot go wrong with either option.
Heart it if you’d brew it, or pass.
Brew it
What medium acidity means
Honduras Nelin Guzman Natural is a medium-acidity coffee from Santa Barbara, Honduras. Acidity here is a gentle brightness, not sourness.
- A paper filter, like drip or Chemex, keeps that brightness clear.
- A French press rounds it off if you want less snap.
- French pressSteeped, then pressed through a metal screen. The oils stay in the cup, so this coffee drinks heavier and rounder.
Read more
How to French press Honduras Nelin Guzman Natural. It is a medium-acidity coffee from Santa Barbara, Honduras.
You’ll need
- French press
- Coarse grind
- Kettle
- Scale
- Heat water to about 200°F.
- Use 1g of coffee for every 15g of water. A good start is 30g coffee and 450g water.
- Pour, stir, and steep for 4 minutes.
- Press slowly and pour. Don’t let the coffee sit on the grounds.
- DripA paper filter and a steady pour. This coffee is meant to taste smooth and even, without the weight of a press.
Flavor profile
Honduras Nelin Guzman Natural breaks down as chocolate and sweet.
Chocolate×2
brown sugar, hot chocolate
Cocoa sweetness. It tastes round and familiar, especially as the cup cools.
Sweet×1
vanilla
Dessert sweetness. Vanilla, cream, or cookie reads as sugar rather than fruit.
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