Honduras Cocoa

€15,50 EUR

Size 250g

Grind Size Whole Bean Espresso French Press Moka Pot Aeropress V60

PRODUCER ARNOLD PAZ

REGION SANTA BÁRBARA

ALTITUDE 1 350 – 1 500 M

PROCESS FULLY WASHED

INTENSITY

SWEETNESS

ACIDITY

From Finca San José in Santa Bárbara (1 350–1 500 m), a washed Caturra & Catuaí Arabica by Arnold Paz. Round body with milk-chocolate sweetness, green-fruit freshness and citric acidity — bright yet balanced. Ideal for espresso, filter and immersion brews.

Unlock the Flavours of Cocoa

Espresso

To balance its chocolate sweetness and lively citrus acidity in a smooth, round espresso.

Dose: 18 g in → 38 g out
Grind: Fine
Time: 27–32 s
Temperature: 93 °C
Pressure: 9 bar

Results in a balanced cup with milk-chocolate sweetness, gentle citrus brightness, and a clean, nutty finish.

Filter

To reveal its sweet chocolate aroma and crisp green-fruit brightness.

Dose: 18 g
Grind: Medium-fine
Water: 300 g (94 °C)
Ratio: 1 : 16
Total time: 2 min 45 s – 3 min

Results in a clean, medium-body brew with chocolate base, bright citrus notes, and green-apple freshness.

Immersion

To emphasize its round body and soft chocolate sweetness while softening the acidity.

Coffee: 20 g
Grind: Medium-coarse
Water: 300 g (93 °C)
Steep: 4 min

Results in a rich, round cup with chocolate sweetness, smooth texture, and soft citrus lift.

Honduras Cocoa is a specialty coffee from the highlands of Santa Bárbara, grown at 1,350–1,500 meters by generations of dedicated farmers. Carefully handpicked and fully washed, the beans are sun-dried on raised beds to preserve clarity and sweetness.

With a round body and lively citric acidity, Cocoa offers a delightful cup where rich chocolate tones meet the freshness of green fruits, creating a balance of indulgence and brightness. Its long family heritage and innovative farming practices bring consistency and depth to every lot.

A cup that’s both comforting and vibrant—perfect for chocolate lovers who enjoy a touch of fruit-forward elegance.