Honduras La Falda


Tasting Profile & Structure
Cane Sugar
Vibrant: bright, dynamic
How do we feel about this coffee

It feels ultra smooth and comfortable, but still really dynamic like a bowl full of candied nuts, sprinkling sugar on cookies straight outta the oven, and Miles Davis’s Kind of Blue on repeat.
Coffee Style

Coffee Story
This lovely Catuai is grown in the Comayagua mountain range in Honduras on Jesus Galeas’ farm La Falda. Jesus Galeas, or “Chungo” as he is known within the community, is constantly full of energy, laughing, and talkative. His passion for coffee is evident as he works as a lab assistant with Rony Gamez in Cafe Raga, training in cupping and sample roasting. In 2014, he inherited his farm from his father, who, in a similar timeline to Antonio Ramirez, started production over 30 years ago in the Comayagua mountain range. He began working in coffee around the age of 19 with his father by selling their cherry to local intermediaries but found the specialty market and transitioned to controlling their specialty processing by investing in equipment like depulpers, solar dryers and parchment storage facilities to elevate the quality and preserve the freshness of their coffees.

Origin San Miguel de Selguapa, Comayagua, Honduras
Variety Catuai
Process Washed
Producer Jesus Galeas
Farm La Falda
Altitude 1700 MASL

Brewing Recipes

Ratio Coffee Water Time
Drip 16.5g : 1g 20g 330g 3min (V60)
Espresso 2.5g :1g 18g 46.8g 29 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 40 days off roast

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