I recently purchased a couple of kilos of this Honduran; I am a big fan of the anaerobic naturals from Honduras, and this seemed like a nice lot to play with.
Out of the bag these beans smell FUNKY - a really pleasing acidic fermented aroma. So I have been trying to create a really good espresso profile that retains some of this in the cup. I am finally getting close, so thought I would share my current progress.
The Greenline shows my usual base profile, and the red is the amended version for these beans.
The baseline did not hit first crack at all. So I added 10c to the MAI and T and tried again. It hit first crack at the end of MAI, but the result was WAY darker than I wanted; bitter and flat in the cup.
After a lot of tweaking, resting and tasting, I have arrived at this profile.
I have pushed the temp up to hit first crack. I have shortened MAI to avoid over roasting, I then drop the temperature during development to try and retain more of the acidity in the cup.
I still have a little fine tuning to do, but feel like it is good enough to share - I’ll let you know if I get it any better.
Just did a test with the Ikawa Honduran (La Bascula) with the same profile - it hit first crack at the same point which is a good sign, will let you know how it tasted in a few days.