Honduras Los Tres Juanes
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sold as whole bean
Sweetly fruited with flavors of mixed berries and brown sugar with a ripe baked apple finish
Producer: Pompilio Ramos Archila
Place: El Cielito, Santa Barbara (1600m)
Process & Varieties: Fully Washed Pacas, Catimor, and Parainema
Pompilio Ramos is had led a long life in coffee and at 74 years old is still producing exceptional coffee in the village of El Cielito on Santa Barbara Mountain. His heritage Pacas and Catimor trees are picked at peak ripeness over a slow maturing season and undergo a long cold fermentation of 18-20 hours and after three rinses the coffee dries on covered beds for a prolonged 20 days allowing for slow even drying preserving its sweetness and structure.
Pompilio has worked with coffee from his youth moving up the mountain into El Cielito after marrying his wife Gladis to be near her family. After many years working through every facet of coffee production he saved enough money to buy some land and plant his first coffee trees in 1980 but it was the Cup of Excellence that led him into specialty coffee production and the expansion of his farm to 8 acres. This seasoned producer and farm produce seriously sweet coffee that we are honored to offer at Saint Frank.
We recommend 1 part ground coffee to 15.6 parts filtered water (1:15.6)
V60 Recipe: 24g coffee med-fine | 375g water off boil | 3:00min duration
Bona Vita Recipes:
4 Cups: 43g coffee (7 tbsp.) med-course grind (14/40 Encore) | 4 cups water
6 Cups: 64g coffee (11 tbsp.) med-course grind (16/40 Encore) | 6 cups water
8 Cups: 87g coffee (14 tbsp.) med-course grind (17/40 Encore) | 8 cups water