Honduras Anibal Baca - Washed
Tastes Like: Lemonade, pineapple, orange blossom
This is the sixth year now we've bought Anibal Baca's coffee, and as usual, the crew at Finca La Fortezela have produced a banging coffee. In the cup it's super sweet, with a citric edge and a creamy body. Best served as filter or espresso.
Farm: Finca La Fortaleza
Region: Santa Barbara
Varietal: Pacas
Altitude: 1,650 masl
Process: Washed
When Anibal was very young, he had his first experience with coffee. In 1999 he worked as a labourer, carrying out fertilization and weed and pest control on a very big farm. During these years working on this farm, he learned everything about the agronomical management and taking care of coffee trees. After a few years, in 2002, he started working at Beneficio San Vicente. Here, he has learned everything about processing coffee and the post-harvest processes.
In 2015, he decided it was time for him to put into practice everything that he had learned in these previous experiences. That year, he bought the terrain where his farm is located and that same year he planted his first coffee trees. He named the farm La Fortaleza, or strength in English because he wanted to always remember that to produce coffee you need to be strong and never give up despite the challenges. Since he purchased the land, he did it with the vision of producing specialty coffee. He was looking for another source of income and he knew that specialty coffee was a chance to provide a better quality of life to his family. He is proud that his farm been able to produce excellent quality coffees and he plans to make the best out of it. One of the main challenges on his farm is climatic changes, which generate pest and diseases however he has been applying his knowledge to control them and improve what he does every day.
While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!
BLENDS:
Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1
SINGLE ORIGINS
These are roasted light, with great developement.. so leaves us running a couple recipes:
Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9
Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3
This is based on our commercial machine at the following parameters:
Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS
Pour Over
Dose - 15g
Water -
Temp - 100 Degrees
0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00
Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.
Aeropress
Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.
General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%
Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17
Fetco
Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17