Honduras Sandra Garcia – Onyx Coffee Lab

Join Our Pilgrimage

Sign up for Onyx emails to journey with us, unlocking first access to everything we're excited to share - new coffee releases, resources and recipes, exclusive promotions, and more.

The 2024 Advent Calendar Has Arrived!

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

H o n d u r a s S a n d r a G a r c i a

Cantaloupe | Raw Sugar | Citrus | Milk Chocolate

Traditional
Modern
This product is currently unavailable.

Filter & Espresso


0 LBS


Light


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Honduras


Pacas


April '24



Wet Washed

Traditional
Modern

Abstract

Hover over each feature to learn more.

Located in the Lempira Departement, Cerro Congolón is an area of significance among the people of Honduras, and is a nationally protected landmark. It acts as a home to over a dozen people we work with, and Sandra Garcia is a standout among the group. With dedication to quality, Sandra tends to her farm, producing outstanding washed coffees like this one.

Origin

Honduras

The coffee industry in Honduras has grown significantly, making the country a major player in the global market. Coffee cultivation began in the 19th century with smallholder farmers. Despite environmental challenges, Honduras has improved infrastructure, enhanced quality, and promoted sustainability, thriving from coffee exports. Known for its versatile and diverse regions, Honduran coffee is recognized internationally for its quality. Honduras is one of our main partnerships, where we invest in long-standing relationships across three regions. We are honored to work with numerous small farms in this noble country.

Elevation

1800 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results in coffee with brighter acidity and a nuanced flavor profile. Additionally, cooler conditions at high altitudes reduce pests and diseases, making these coffees highly prized for their superior quality and distinct taste.

Variety

Pacas

Yet another Bourbon variety within specialty coffee, Pacas is common to find growing in Honduras, El Salvador, and Guatemala. Fun fact, it is also named after the family that discovered it on their farm in El Salvador in 1949. When it is grown and maintained at high altitudes, this variety can produce some of the most satisfying cup profiles we've found.

Harvest

Honduras

The specialty harvest throughout Central America is concentrated mainly within the months from January through April. The shipping season begins shortly after first harvest and extends well into the months of June and July. The lower elevation regions tend to harvest first, and the high elevation regions harvest slower, with the cold nights lending to the slower maturation of coffee fruit. We tend to buy from our relationships in Central America once a year, with the freshness season running from May until early December.

Process

Wet Washed

This washed coffee is depulped and fermented submerged in water for twenty-four hours, followed by channel washing. The parchment coffee is then dried for approximately fifteen days on raised beds. The processing impact in the final cup is light, with flavor indicating few signs of fermentation within the overall cup profile.

Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. The holes in the structure allow for airflow on a near 360 degree level, ensuring that the coffee dries evenly when proper bed turning is practices. Some even go as far as covering the beds with a partial block from the sun, which extends drying and ensures the cell structure of the coffee goes largely undamaged from the UV.

Roasting

Diedrich CR-35

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target temperatures, ensuring quality and consistency in each batch.

Agtron

#74 Light

Light roast coffees are straightforward. If roasting is like looking at coffee through a window, light roasts would be the cleanest, clearest window of which you could view the entirety of your coffee. The vast majority of our single-origin coffees are in this category, and within this roast level, next to no roast characteristics are detected, making space for the full profile of variety, processing, and origin to shine.

Inventory

0 LBS

Day after day, producers, roasters, and cuppers alike all spend countless hours of work to produce and roast small, traceable lots that we within specialty coffee call microlots. Ranging anywhere from a few lbs to many pallets, this nebulous category refers to a traceable single-origin, producer or even specific picking date. Is all that hard work keeping things separate worth it? That is up for you to decide...

Extraction

Filter, Espresso

Our Education Team, guided by a commitment to quality, uses a blend of sensory skills and technology to brew the best coffee in our cafes and brew guides. We strive for vibrant and mouthwatering acidity, complex and approachable flavor, persistent and clear sweetness, and structured and pleasant mouthfeel, ensuring you're getting the best coffee experience.

| 14.8642° N, 88.0333° W | Coffee Export: 240 kT | HARVEST SEASON: March/ April | Avg Elevation: 1000 MASL | Rainfall: 90" | 14.8642° N, 88.0333° W | Coffee Export: 240 kT | HARVEST SEASON: March/ April | Avg Elevation: 1000 MASL | Rainfall: 90" |

T h e S t o r y

The Congolón region, located in the Lempira Department of Honduras, is renowned for the Cerro Congolón mountain range. This area holds historical significance as the site of battles led by Cacique Lempira against Spanish conquerors. In 2010, it was declared a National Historic Landmark by the National Congress of Honduras....

E x t r a c t i o n G u i d e s

 

Overview

Kalita Wave & Kalita Wave 185

Coffee: 25g

Water: 400g @ 205°F


Grind
454µm

Grind Calculator →

Recipe

0:00 - Bloom - 50g
0:30 - Spiral Pour - 160g
0:45 - Spiral Pour - 220g
1:05 - Spiral Pour - 280g
1:30 - Spiral Pour - 340g
2:00 - Spiral Pour - 400g
Drain 2:55

FEATURED EQUIPMENT

 

Overview

Coffee: 19g

Yield: 46g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Kalita Wave & Kalita Wave 185

Café: 25g

Agua: 400g @ 96°C


Molido
454µm

Calculador de molido →

Receta

0:00 - Bloom - 50g
0:30 - Spiral Pour - 160g
0:45 - Spiral Pour - 220g
1:05 - Spiral Pour - 280g
1:30 - Spiral Pour - 340g
2:00 - Spiral Pour - 400g
Drain 2:55

PRODUCTOS DESTACADOS

 

Resumen

Café: 19g

Rendimiento: 46g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

 

$-.--

Transportation

 

$-.--

Green Cost

 

$-.--

Production

$1.8

Fair Trade Min.

86

Cup Score

1600LBS

Lot Size

B

Transparency Grade

$2.39

C Market

ADDED TO CART: