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honduras coffee

Honduras Finca El Puente Geisha Washed

by ditta artigianale specialty coffee roasters · milan, italy

this is honduras finca el puente geisha washed, a washed honduras from ditta artigianale specialty coffee roasters.

the bean

origin
honduras
process
washed
status
in stock
availability checked
27 may 2026
this is a geisha variety coffee from finca el puente in honduras, processed using the washed method, which strips the fruit before fermentation and produces a clean, transparent cup. roasted by ditta artigianale specialty coffee roasters, it reflects the clarity typical of washed geisha, with delicate floral and fruit-forward character. because the facts supplied don't include specific tasting notes or roast level, brew it as you would any washed geisha, with a pour-over or filter method that highlights its clarity, using water around 90-93°c and a medium-fine grind to let the natural sweetness and structure come through.

common questions

What does Honduras Finca El Puente Geisha Washed taste like?

specific tasting notes were not provided in the supplied facts, but as a washed geisha from honduras it is likely to be clean and delicate, with the clarity that washed processing and the geisha variety are both known for.

How is Honduras Finca El Puente Geisha Washed grown and processed?

the coffee is grown at finca el puente in honduras and processed using the washed method, which removes the fruit skin and pulp before the beans are dried, resulting in a clean and well-defined cup.

How should I brew Honduras Finca El Puente Geisha Washed?

a filter or pour-over method suits washed geisha well, as it preserves the clarity of the processing, use water around 90-93°c and a medium-fine grind to avoid masking the coffee's natural character.

about ditta artigianale specialty coffee roasters

still looking for the real thing in milan, and corso magenta keeps coming up. ditta artigianale has a foothold here on one of the city's more quietly elegant stretches, a street where you're as likely to be on your way to santa maria delle grazie as anywhere else. the specialty coffee focus is genuine, not decorative, and if you've spent any time sorting the serious roasters from the ones just using the vocabulary, you'll notice the difference quickly. milan has no shortage of beautiful bars, but places where sourcing and roasting are the actual point are thinner on the ground than you'd think. a mid-morning espresso on a weekday, before the lunch crowd shifts the rhythm of the street entirely, is probably your best window in.

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