Fabio Caballero Jr. San Francisco - Gesha - Washed - Honduras
28,95
Out of stock
Region: San Francisco, Marcala, Honduras
Producer: Fabio and Don Caballero
Varietal: Gesha
Process: Washed
Tasting notes: Pink lemonade, jasmine, blood orange
Producer info and cup notes:
The Caballero family name is known all throughout the coffee world, having graced many roasters' menus over the years, consistently inspiring us to learn more about brewing and roasting.
Last year, we released a lovely washed SL-28 from the Caballero family and when we heard Fabio Jr. and his grandfather, Fabio "Don" Caballero, were going to be at a cupping hosted by Cima Cafe, we jumped at the chance to share some of that coffee with them. This year, when the time came around to look at Honduran offerings, we were absolutely blown away by the quality coming out of Fabio's farms. This beautiful gesha lot, from his grandfather's farm titled "San Francisco" was grown at 1,600masl and washed for 12-16 hours before being slow dried for 25-30 days. In the cup, we find extravagantly layered florals with bergamot and jasmine intertwined together. As the cup cools, pink bourbon-esq pink lemonade florals with a tangy citric undertone rise to the surface, followed by a nuanced finish of blood orange juice and orange oil.
Coffee information
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Origin
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Honduras
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Roastlevel
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Ultra Light
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Roastdate
Recipe
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RECIPE
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If you buy these coffees you probably know how to brew ;-)
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QC Recipe (Washed)
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Dripper
Small conical v60 01, Cafec Flower etc.
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Grind
Medium (4.3-4.5 ZP6)
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Dose
12 gr
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Water
1/3 strength Third Wave Water (Classic Profile)
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Temp
92C (198F)
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Recipe
Four equal pours of 50 gr, 5-8 ml/s, first pour bloom, second pour at 30 sec, third and fourth pour both begin after the water drains to 1 cm above coffeebed.
