This coffee… So nuanced and complex… Really pushed my expectations and I was so shocked to see it was just a humble Honduran Catuaí! This is a washed Catuaí from Marysabel Caballero and Moises Herrera’s ‘Finca El Puente’ in Chinacla, La Paz, Honduras. The most common variety on their farm, this was easily one of my favourite coffees from the cupping table: hot I tasted mango and golden fruits, kiwi and a juicy clean profile, almost a bit like gummy candy! Cool, I found a chewy juicy mango profile and a black tea finish. Mouthwatering!
Tim Wendelboe was founded by - you guessed it - Tim Wendelboe, and they roast in Oslo, Norway. This coffee was roasted on 13.8.2025.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.