Coffee > Coffee beans > Wendelboe > Tim Wendelboe, Nacimiento Espresso
Tim Wendelboe, Nacimiento Espresso
Send your senses on a journey with aromas of chocolate, red berries and stone fruit with a herbal finish.
An exquisite, high-quality coffee with a fruity and sweet cup profile. In Honduras in the El Cielito region (Santa Barbara), the farmer Jobneel Caceres Dios produces coffee with dedication using the washed method.
This particular batch is from the first harvest in 2023 and comes mainly from the lower part of the farm at around 1500 to 1600 meters above sea level. This coffee entices with subtle fruity notes with a slightly herbal and chocolaty finish.
Nacimiento Pacas comes from a Bourbon mutant that is genetically related to Caturra and Villa Sarchi. When it grows in cool climatic conditions, as on Finca Nacimiento, it can produce a lot of coffee with a distinctly fruity and sweet cup profile. Jobneel now plants a large part of his farm with Pacas.
The sun-ripened coffee cherries are picked by hand, sorted and washed in clean water. After de-pulping, the parchment coffee is dry-fermented for around 12-14 hours. The parchment is then rinsed with clean water before being dry-fermented for a further 12 to 24 hours, depending on the ambient temperature.
Finally, the coffee is packed into sacks and transported to Jobneel's house, where it dries on shady raised beds for 14 to 20 days
Expert tip for preparation
Espresso: We recommend the use of VST filter baskets. Both the 18g, 20g and 22g filter baskets are ideal for our coffee. With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly ground coffee, 25-35s brewing time, 35-38g final brewing liquid in the cup, 93°C-94°C brewing water temperature.
6 months
250 g beans
Espresso roast
Tim Wendelboe
Steinfrüchte
rote Früchte
Schokolade
Honduras
medium roast
Caffeine
Pacas
Washed
100% Arabica Single Origin
Aroma proof bag
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