Honduras Extended Natural

HondurasArabicaExtended Fermentation Natural

Honduras Extended Natural is an unroasted green coffee from Honduras. A Honduran natural Arabica profile prepared with extended fermentation. Dried fruit, wine-like red fruit and brown-sugar notes are carried by a full body.

Country: Honduras
Region
Species: Arabica
Processing Method: Extended Fermentation Natural
Varyete: Catuaí
Altitude: 1600 m
Main Harvest: November–April

Lots

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Sensory Profile

Expected Profile

Aroma: Dried Fruit, Red Fruit, Brown Sugar
Acidity: 3/5 · Medium
Body: 4/5 · Full
Sweetness: 4/5 · High
Finish: A sweet, lingering finish with dried fruit and brown sugar.

Applications

Recommended for wine-like red-fruit and dried-fruit intensity in filter coffee, and full body with brown-sugar sweetness in espresso and blends.

Filter / Pour Over: 5/5
Espresso: 4/5
Blend: 4/5

Roasting Recommendation

Use a light-to-medium roast for aromatic clarity and fruit sweetness. Reduce heat input gradually after drying and finish with a short, controlled development after first crack.

Roast Curve (RoR)Suggested Profile

Charge: 0:00, 200 °C
Turning Point: 1:30, 85 °C
Drying End: 4:30, 150 °C
First Crack: 8:45, 196 °C
Finish: 10:09, 203 °C
Development: 1:24, 13.8%

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Bensa Odako

Ethiopia · Sidama, Bensa, Odako · Natural70% Match

Consider Bensa Odako when replacing Honduras Fermented Natural with dried fruit, brown sugar and tropical fruit. It offers an option for a sweet, fruity filter recipe.

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—Aktif Lot Yok

Cusco Natural

Peru · Cusco · Natural65% Match

Try Cusco Natural when moving from Honduras Fermented Natural towards chocolate, melon and raisins. It is also worth comparing for fruit-led espresso recipes.

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