Honduras: Bañaderos, Geisha, Washed

Honduras: Bañaderos, Geisha, Washed

50g
$40.50
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Honduras: Bañaderos, Geisha, Washed
  • Honduras: Bañaderos, Geisha, Washed
Honduras: Bañaderos, Geisha, Washed

Honduras: Bañaderos, Geisha, Washed

Chamomile, Peach, Honey
Producer Otilio Hernandez
Farm Bañaderos, La Paz, Santiago de Puringla, Honduras
Method Washed - 36 Hour Spring Water Ferment. Slow Dried 20 Days
Varietal Geisha
R.Profile Best for Filter
$40.50
Next Roast: Novmeber 9, 2026
Size
About Producer & Farm

About the Producer

Hotilio Hernández grew up in coffee in Santiago de Puringla, La Paz. His father taught him how to plant, prune, harvest and process. In 2009, he and his father entered a lot in the Cup of Excellence together and placed 11th. That result inspired him to start his own farm. He has competed many times since, including a 3rd-place finish in 2012.

About the Farm

Finca Bañaderos sits at 1,750 m in Santiago de Puringla, La Paz. Getting there takes a 30-minute drive, then an hour on foot. Hotilio planted it on land inherited from his father, with support from IHCAFE, Honduras's national coffee institute. Alongside IHCAFE 90 and Catuai, he now grows a one-hectare Geisha plot, which he's especially proud of.
Processing Method

Washed

Ripe cherries are hand-picked over several passes, so only the ripest fruit is taken. They're pulped using clean mountain spring water and fermented for 36 hours, then washed thoroughly. The beans are dried slowly on raised beds for 20–25 days, depending on the weather. This gives a soft, clean cup that lets the Geisha's florals come through.
Brew Guide

How We Brew
•Dripper: Orea V4 Apex (or any flat-bottom dripper)
•Filter: Orea Type G, HiFlux Wave, or another fast-flow paper
•Ratio: 1:15 — 15g coffee, 225g water
•Water Temp: 92C
•Total Brew Time: ~2:00

Pour Timeline:
•0:00 — Pour to 50g, circular
•0:35 — Pour to 120g, center
•1:05 — Pour to 180g, center
•1:35 — Pour to 2250g, circular

We brew these slow and even, giving the water time to move gently through the bed to enhanced the complexity.
When to Open & Best Enjoyed

For Filter

Ready to open:
Day 3 — can be aged and remain unopened til Day 24

After opening:
Enjoy within 30 days

Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.
Never Too Much Coffee