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honduras coffee · cup of excellence

【HONDURAS】MARYSABEL CABALLERO Y MOISES

by passage coffee · tokyo, japan

you'll taste red apple before stone fruit. this is 【honduras】marysabel caballero y moises, a washed honduras from passage coffee.

red applestone fruitcaramelalmond
¥6.88buy from passage coffee

the bean

origin
honduras
process
washed
status
in stock
this is a washed honduran coffee from marysabel caballero and moises, a cup of excellence lot roasted by passage coffee. the washed process strips away the fruit skin and mucilage before drying, which tends to produce a cleaner, more transparent cup. expect red apple and stone fruit acidity up front, followed by caramel sweetness and a dry almond finish. because the flavors are delicate and clearly defined, this coffee rewards brewing methods that highlight clarity, such as pour over or filter. use water around 92-94°c and a medium-fine grind to let the fruit and nut character come through without muddiness.

common questions

What does 【HONDURAS】MARYSABEL CABALLERO Y MOISES taste like?

it tastes of red apple and stone fruit, with caramel sweetness and an almond finish. the washed process keeps the cup clean and the individual flavors easy to pick out.

How is 【HONDURAS】MARYSABEL CABALLERO Y MOISES grown and processed?

it is grown in honduras by marysabel caballero and moises, and processed using the washed method, meaning the fruit is removed before the beans are dried. it was awarded a cup of excellence designation, indicating it scored among the top lots in a national competition.

How should I brew 【HONDURAS】MARYSABEL CABALLERO Y MOISES?

a filter or pour over method works well here, as the clean washed processing suits brewing styles that emphasize clarity and acidity. keep your water temperature moderate and avoid over-extraction to preserve the apple and stone fruit notes.

about passage coffee

you're on shiba's quieter back streets in minato, where the office blocks thin out and the foot traffic slows to something more human. passage coffee sits here, a specialty roaster doing its own thing in a neighborhood that doesn't particularly cater to tourists. if you're coming from shibaura or cutting through from mita, it's a detour worth making. the local following is real and consistent, which in tokyo's densely competitive specialty scene means something. roasting in-house puts the sourcing decisions directly in the hands of the people making your cup, so there's no middleman softening the edges of what ends up in your glass. mornings are a good bet, before the lunch crowd shifts the rhythm of shiba's streets entirely.

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