Background Story

Pedro Erazo is a small-medium producer from Honduras. His original plan was to grow vegetables on his farm to make a living for him and his family but soon realised that this kind of crop was not providing him with enough to make a living. He knew of coffee producers around him doing well, but as coffee plants take a few years to start producing cherries, just changing crops wasn’t an easy decision to make. 

He then decided to keep most of the fruit trees, specially peaches and avocados and started to re-plant his farm with coffee. That first harvest was sold on the specialty market and Pedro thought this could only be a miracle. He had the money to not only get out of debt but also to start giving his family a better way of living. He then decided to call his farm: El Milagrito, the little miracle. Since then, he has bought another three farms. 

 

 

Roaster's Thoughts

El Milagrito is one of the famous farms located in a highland of the Santa Barbara region. Its microclimate has made a vibrant acidity, and nice washed process has developed a balanced cup quality.

 

How this coffee is roasted

This coffee is light roasted but well developed to enhance its sweetness and balance. 

 

Basic Information

  • Origin: Honduras
  • Region: Santa Barbara
  • Farm: El Milagrito
  • Altitude: 1,600
  • Variety: Pacas
  • Process: Washed
  • Best Ageing Window: 14-21 days
  • Best as: Espresso, Pourover Filter

 

How to brew this coffee

  • Espresso: 20g dose, 42g beverage yield, 20s extraction time
  • Flavour Profile: Floral, orange, tropical
  • Milk: 23g dose, 44g beverage yield, 32s extraction time, 150g milk
  • Flavour Profile: Cacao, citrus, sugarcane
  • Pourover Filter: 15g dose, 45g water + 30s blooming, 1m 50s extraction time, total 225g water
  • Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
  • Flavour Profile: White floral, orange, guava, white sugar, peach

 

Flavour Spectrum

honduras-el-milagrito-washed-flavour-chart.jpeg 

 

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