The Flavor Profile
The natural process lot from Finca El Puente brings out full-bodied, syrupy sweetness with notes of dark chocolate, dark berry jam, and brown sugar.
SINGLE ORGIN
Honduras El Puente Natural
$25.00
Dark Chocolate
Berry Jam
Brown Sugar
After several years of experimenting, Moisés Herrera developed this protocol for natural process coffees in 2017, with a focus on consistency and cleanliness in the cup.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Dark Chocolate
Berry Jam
Brown Sugar
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"Coffees processed in this way — leaving the fruit to dry on the seed, rather than removing it first and washing off the mucilage — tend to accentuate more pronounced fruit notes in the cup."
Choose Your Brew
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Chemex
- Prep & Preheat Heat filtered water to just off boil. Insert filter (3 layers at spout), rinse thoroughly to remove paper taste and warm the brewer. Discard rinse water.
- Weigh & Grind Weigh 42g coffee. Grind medium-coarse (like Kosher salt). Add to filter and gently shake to level. Zero scale.
- Bloom Pour 150g water, saturate all grounds, stir. Start timer.
- Add More Water At 0:45, start the second pour to 450g with gentle spiral, wetting dark spots.
- Fill to the Top At 1:45, pour to 700g total.
- Wait for it to Brew At 4:00, remove filter at ~20 oz.
- Serve and Enjoy Swirl the Chemex around a little and serve!
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
The Story
Stumptown’s relationship with Moisés Herrera and Marysabel Caballero began in 2004. This husband and wife team continues to inspire us with their commitment to quality and innovation, and their focus on community and environmental responsibility. Moisés and Marysabel’s operation in the renowned coffee region of Marcala is a collection of farms — one of which, Finca El Puente, produced the coffee Stumptown originally bought from them through the Cup of Excellence competition.
As a fourth-generation coffee farmer, Marysabel Caballero’s bond with coffee is directly tied to her family’s history. Coffee cultivation in Marysabel’s family dates back to 1907, when her great-grandfather began growing coffee in Honduras. According to family history, Don Felipe García grew and processed coffee in Marcala, then transported it by mule in sacks made of leather to a port in El Salvador where it was exported to Germany. He received payment for his coffee in cloth, tools, and fertilizers, which he sold in a small store in Marcala. Moisés Herrera’s coffee story began in Guatemala, where he worked for an exporting company. On a trip to Honduras in 1992, Moisés visited an area in the municipality of Chinacla, just outside of Marcala, and noted the ideal altitude and conditions needed to produce high-quality coffee. He met Marysabel, they were married in 1996, and together they began planting and cultivating coffee on their first farm in the area, La Matilde.
