Katia Duke

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Clean
  30
• Comforting
  20

[vc_row][vc_column width=”1/3″][vc_column_text] [/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text css=””]We are proud to bring back this excellent coffee from Katia Duke for a second time! Katia had a vision for better quality coffee from her family farm and took time to learn how to brew, roast, grow, and export. But, on her first day as a coffee producer, only 2 women showed up to work, the rest refused to work for a woman. She persisted and years later has a team based on mutual respect that produces high quality specialty coffees loved by all who try them. This coffee is a celebration for women in coffee everywhere![/vc_column_text][/vc_column][vc_column width=”1/3″][/vc_column][/vc_row][vc_row][vc_column width=”1/5″][/vc_column][vc_column width=”1/5″][vc_column_text css=””] Farm details: Producer: Katia Duke Farm/Co-op: Finca San Isidro Country: Honduras Region: Copan Varietal: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process: Microorganism Fermentation WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude: 1300 m[/vc_column_text][vc_column_text css=””] Flavor profile: Taste: Apple Pie, Marshmallow, Nougat Sweetness: Medium Plus AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.: Medium BodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.: Low Plus[/vc_column_text][/vc_column][vc_column width=”1/5″][vc_column_text] Recommended Brew Method: Fellow Stagg [X] 22g in, 350g out 3:05-3:30 minutes 205 f temperature Medium/coarse grind Bloom 0-30 seconds 50 gram pour, pick up brewer and spin 3 times Second pour 30-50 seconds Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate) Let fully drain should be around 2:30 Third pour 1:15 – 1:30 Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate) Let drain completely Final time Drain should end around 3:05-3:30 minutes or brew to taste [/vc_column_text][/vc_column][vc_column width=”1/5″][vc_column_text] Recommended Espresso Recipe: Classic 9 bar recipe 20g in, 60g out (22 gram basket) 24-26 seconds 200 f temperature Espresso grind