the coffee
A single-origin Geisha from Finca El Puente in Honduras. This award-winning coffee showcases the elegant floral character, sweetness and complexity that have made the Geisha variety one of the most celebrated coffees in specialty coffee.
In the cup: sweet mandarin, jasmine and honey. A delicate floral aroma is balanced by a smooth sweetness and refined structure. The result is an elegant and expressive coffee with exceptional clarity.
the roaster
Tim Wendelboe is a specialty coffee roaster based in Oslo, Norway. Founded in 2004, the roastery focuses on transparency, quality and long-term relationships with coffee producers.
They work closely with farmers to understand every part of the coffee journey. From cultivation to processing and roasting, each step is carefully considered.
Through precise roasting, Tim Wendelboe aims to highlight the natural sweetness, clarity and unique character of every coffee. Their long relationship with the Caballero family has helped showcase exceptional coffees from Finca El Puente.
the farm
Finca El Puente is located in Chinacla, La Paz, Honduras. The farm is managed by Marysabel Caballero and Moises Herrera.
Marysabel comes from a third-generation coffee farming family. Together with Moises, she manages several farms around Marcala and focuses on producing high-quality specialty coffee.
Over the years, Marysabel Caballero and Moises Herrera have achieved multiple awards, including top placements in the Honduras Cup of Excellence. Their dedication to quality has made Finca El Puente one of Honduras’ most recognised specialty coffee farms.
the process
This Geisha coffee is processed using a washed method. The ripe cherries are hand-picked and carefully sorted, with pickers receiving an additional payment for selecting only the highest-quality cherries during harvest. After harvesting, the cherries are depulped and fermented overnight. The remaining mucilage is then washed away, creating a clean and transparent cup profile.
The coffee is finally dried slowly on raised beds covered with shade nets. The beans are regularly moved during drying to ensure an even moisture reduction. This careful process preserves the coffee’s floral aromas, sweetness and elegant structure.
our current recipe
Mazelab Solo Dripper + Hiflux Purity 155
14,5 gram coffee beans
94° remineralised water ppm +- 90
towards coarser filter grind size
00:00 50 ml bloom
00:45 120 ml circular pour
01:15 180 ml circular pour
01:45 240ml circular pour
03:00 finished
tds +- 1,38
