honduras coffee
Honduras El Pino
by parlor coffee roasters · new york city, usa
you'll taste stone fruit before milk chocolate. this is honduras el pino, a honduras from parlor coffee roasters.
stone fruitmilk chocolatedark chocolate
the bean
- origin
- honduras
- region
- santa bárbara
- status
- in stock
honduras el pino is a single-origin coffee from the santa bárbara region of honduras, roasted by parlor coffee roasters. santa bárbara is one of honduras's most respected coffee-growing departments, known for high-altitude farms that produce well-structured, fruit-forward cups. in the cup, el pino delivers stone fruit brightness alongside milk chocolate sweetness and a deeper dark chocolate finish, making it approachable but layered. it suits a range of brew methods, and its balance of fruit and chocolate means it rewards both filter brewing, where the stone fruit clarity shines, and espresso, where the chocolate tones deepen.
common questions
What does Honduras El Pino taste like?
el pino leads with stone fruit, then moves into milk chocolate sweetness and closes with a darker chocolate finish. the combination is balanced, neither too bright nor too heavy.
How is Honduras El Pino grown and processed?
it comes from the santa bárbara region of honduras, one of the country's higher-altitude coffee-producing areas. no additional processing details are specified beyond its regional origin.
How should I brew Honduras El Pino?
filter methods like pour-over or drip will highlight the stone fruit character, while espresso will bring the milk and dark chocolate notes forward. grind fresh and adjust your ratio to taste based on which direction you want to lean.
about parlor coffee roasters
parlor coffee roasters sits on vanderbilt avenue like it belongs there, which is saying something in brooklyn. the 4.8 rating from 91 reviews doesn't lie, this is what happens when someone actually cares about extraction times and bean quality instead of just pushing volume. walk in and you'll smell it immediately. that bright, almost citrusy scent of beans roasted this week, not last month. the regulars know to ask what's good today because the answer changes. tuesday's single origin might hit different than friday's blend, and they'll tell you why. it's the kind of place where your cortado arrives with a thin layer of microfoam that actually enhances the coffee instead of drowning it. no nonsense brewing. no fancy theater. just someone who understands that coffee can be both everyday ritual and small revelation, depending on how much attention you pay. chains can't replicate this level of intentionality.
all coffee from parlor coffee roastersnew york city, usa
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