honduras coffee · cup of excellence
Honduras Finca Karmél #3 Cup of Excellence Competition Winner
by cultivar coffee roasting co. · dallas, usa
you'll taste grapefruit before stone fruit. this is honduras finca karmél #3 cup of excellence competition winner, a honey honduras from cultivar coffee roasting co..
grapefruitstone fruithoneyhoneycombmilk chocolatedark chocolate
the bean
- origin
- honduras
- region
- santa bárbara
- process
- honey
- status
- in stock
honduras finca karmél #3 is a honey-processed lot from the santa bárbara region, roasted by cultivar coffee roasting co. and recognised as a cup of excellence competition winner, placing it among the highest-scoring coffees produced in honduras that harvest. honey processing, where some fruit mucilage is left on the bean during drying, gives it a naturally sweet, fruit-forward character. expect grapefruit brightness alongside stone fruit, honey, and honeycomb sweetness, with milk and dark chocolate rounding out the finish. to highlight that balance of acidity and sweetness, brew it as a pour-over or filter at a medium-light temperature, keeping your ratio precise.
common questions
What does Honduras Finca Karmél #3 Cup of Excellence Competition Winner taste like?
it tastes like grapefruit and stone fruit upfront, with honey and honeycomb sweetness in the middle, and milk chocolate and dark chocolate in the finish. the honey process gives it a fuller, sweeter body than a washed coffee from the same region would typically have.
How is Honduras Finca Karmél #3 Cup of Excellence Competition Winner grown and processed?
it is grown in the santa bárbara region of honduras and processed using the honey method, meaning the coffee is dried with some of the fruit's mucilage still on the bean. it was entered into the cup of excellence competition and won, identifying it as one of the standout lots from its harvest.
How should I brew Honduras Finca Karmél #3 Cup of Excellence Competition Winner?
filter or pour-over brewing suits this coffee well, as those methods preserve the clarity needed to distinguish the grapefruit acidity, stone fruit, and layered chocolate finish. keep your grind consistent and your water temperature around 9396°c to avoid flattening the honey-process sweetness.
about cultivar coffee roasting co.
you're on peavy road where cultivar coffee roasting co. sits quietly among dallas's east side businesses. this isn't a flashy operation. they roast their own beans and pull espresso shots that locals have come to trust. the single-origin coffees rotate regularly, giving you something different to try each visit. no fancy theatrics here, just steady attention to what matters. the neighborhood feels more residential than commercial, which works in cultivar's favor. you get the sense they'd rather focus on the coffee than put on a show. the espresso program runs deep enough that regulars know what they're getting when they order. most mornings find a mix of coffee professionals and neighbors who've figured out this spot delivers. the single-origin pour-overs showcase whatever beans they're featuring that week, usually something worth your attention if you're willing to slow down for it.
all coffee from cultivar coffee roasting co.dallas, usa
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