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Fruity - Cooked Banana - Chocolate - Vanilla

Microlot | Honduras | Finca Las Flores

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Fruity - Cooked Banana - Chocolate - Vanilla

Grind Type

Pamper your taste buds.

Check out this amazing microlot coffee from Finca Las Flores in Honduras' La Paz coffee region! Bursting with notes of banana, chocolate, and vanilla, this natural processed coffee is simply delicious. 

Natural-processed specialty coffees from Honduras are still relatively new to the market. And thanks to passionate and quality-focused producers like Roger Dominguez, these coffees are gaining popularity and for good reason - the natural drying process results in a super sweet and velvety cup with delicious fruit flavours.

Chocolatey Honduras coffee fruity flavour notes Wild & fruity
Mild acidity Honduras coffee good acidity Bright
Light roast Honduras coffee medium roast level Dark roast

Suggested brewing methods:

coffee bag of a Honduras microlot coffee. Super fruity.
Microlot | Honduras | Finca Las Flores

More amazing stuff to know.

About this coffee.

  • Grower: Roger Dominguez
  • Farm: Finca Las Flores
  • Origin: Honduras, Laz Paz, Marcala
  • Processing method: Natural
  • Varietal: Bourbon & Catuai
  • Altitude: 1500 MASL

Try our brew recipe. Or create your own


Dose: 22g
Yield: 44g
Extraction ratio: 1 : 2
Extraction time: 28 - 32 seconds
Water temperature: 93.5oC

About the recipe

We used the Victoria Arduino Eagle One Prima and the Mythos MYG75 grinder to create this recipe for you. Try to replicate this recipe on your equipment or create your very own.

The dose is the amount of ground coffee that goes into the filter basket of your portafilter. Filter baskets come in different sizes. The size of your portafilter determines how much coffee (fill weight) it can hold. You don’t want to overfill or underfill the basket, as it will compromise the extraction.

The yield is how much delicious coffee you extract or, in order words, ends up in your cup.

And because you may have a different basket size than ours, you want to use a yield based on your dose and the given extraction ratio.

The extraction time tells you if the water has enough time to extract all the tasty goodness in the coffee. Adjusting your grind size will help you to achieve the suggested time in our recipe. You want to grind finer if you extract a yield in a shorter time. And grind coarser if you achieve the yield in a longer time than suggested.

Join our training courses.

Want to learn more about how to extract a tasty espresso? Join us for a fun and hands-on training course at our roastery.

coffee producer Finca Las Flores Honduras

Roger Dominguez - Finca Las Flores

Honduras, a small but mighty country at the heart of Central America, is the perfect place for growing coffee thanks to its ideal location and terroir. In fact, Honduras is the world's fourth largest producer of Arabica coffee, right after Brazil, Colombia, and Ethiopia. Despite facing challenges such as weather events and coffee leaf rust, the specialty coffee industry in Honduras is only getting better and stronger.

Finca Las Flores is located in the stunning La Paz coffee region of Honduras, just near the southern tip of the Honduran/Salvadoran border. The farm's high altitude and cooler climate allow the coffee cherries to ripen slowly, resulting in more delicious and flavorful coffee.
You won't be able to resist the taste!

What is a microlot coffee?

Microlots are absolute knock-out coffees that are the result of a lot of hard work, dedication to the craft of coffee, and a commitment to the excellence of our coffee farmers. They are considered the best of the best and available only in limited quantities.

Through our terrific supply chain partners, we source our microlots from some of the most innovative producers around, and we pay a premium for the extra effort and attention to detail that goes into each and every cup.

natural processed microlot coffee from Honduras

What is the natural process in coffee?

Did you know that coffee beans grow inside a fruit called the coffee cherry? After the harvest, there are several steps involved in separating the coffee beans from the fruit flesh. This process is called the processing method and it plays a significant role in the final taste of the coffee.

The ripe coffee cherries are picked, and then they are spread out to dry with the fruit flesh still surrounding the beans. During the drying process, the beans absorb the delicious fruit flavors and sweetness. To ensure even air circulation and slow, even drying, they are regularly turned.

Depending on the local climate, sun-drying can take up to two weeks until the moisture level reaches 10-12%. Finally, the dried fruit flesh surrounding the beans is removed, and the beans are sorted by size, density, and color before being bagged and shipped