Specialty Green Coffee - Finca San Isidro, Honduras - Washed - New Crop - 5 lb for Home Roasters

🌿 WASHED — Finca San Isidro

This is our new crop lot from Finca San Isidro in the mountains outside Copán, Honduras. Family farmed at about 1,300 to 1,450 meters, fully washed and slow dried on raised beds. We work direct with the farm so this coffee comes to you weeks off the dry mill, not years in a warehouse. It is clean, sweet, and very forgiving to roast.

In the cup you will find brown sugar sweetness, milk chocolate, orange and a hint of almond. It shines as a light to medium roast for filter and also makes a sweet, balanced base for espresso.

Roast Guide: Charge 380–400°F | Dry end ~4:30 | First crack 8–9 min | Light roast: drop 60–75 sec after first crack | Medium: drop 90–110 sec after first crack.

🍯 HONEY

Tucán Honey is one of our best sellers, and for good reason. Sourced from the same family farm at Finca San Isidro in Copán, Honduras, this lot is processed using the honey method, which preserves the natural sugars of the coffee cherry and brings out rich, smooth flavors in the green bean.

As a home roaster, you are getting the same exceptional coffee we roast in our Colorado shop, now available for you to craft at your own level. Expect notes of caramel and chocolate with a full body and satisfying sweetness. It roasts beautifully at medium and rewards patience — let it develop slowly for the best results.

Roast Guide: Charge 375–390°F | Dry end ~4:45 | First crack 8:30–9:30 min | Medium roast recommended: drop 90–120 sec after first crack for peak sweetness.

🍇 NATURAL 

Embrace the journey with Amor Fati. This natural process lot from Finca San Isidro, Copán, Honduras is for the home roaster who wants something bold, complex, and deeply satisfying. The natural process means the coffee cherry dries whole around the bean, developing intense sweetness and fruit-forward complexity that you simply cannot get from washed lots.

In the green, expect high notes of baker's chocolate, juicy berries, and sweet molasses. It is a coffee that rewards careful roasting — take your time with the drying phase and let first crack develop fully for the best expression of its natural sweetness.

Roast Guide: Charge 370–385°F | Dry end ~5:00 | First crack 9–10 min | Medium roast recommended: drop 100–130 sec after first crack. Naturals roast slower — don't rush it.