Honduras Merlin Rosibel Nolasco: Sample Coffee Roasters

Honduras
Merlin Rosibel Nolasco

Washed process Catuai

Flavour: cherry, peach, lime

Body: Acidity:

Merlin Rosibel Nolasco and his wife Darlin are the owners of Darpamer, in the Los Planes region of Honduras, just north-east of the border with El Salvador.

Merlin was born into coffee - his mother Rosalina Calix is a first generation farmer who instilled the caficultor spirit in her children Merlin, Freddy and Nora. Today the three of them collaborate on each other’s farms, and are all involved in the production of specialty coffee.

Merlin has been working at Darpamer for almost 10 years. On the farm he grows Catuai and Lempira, along with fruit trees including orange, lime and banana.

This year he has changed his nutrition management and pruning techniques, which allowed him to increase his overall productivity of the farm to 25 bags of parchment coffee.

Merlin has his own wet mill at the farm that is fed by a natural waterfall. In the future, he plans to improve the wet mill facility to continually elevate the quality of his coffee, as well as plant more barrier trees to minimise topsoil erosion.

Sourcing and ingredients

100% Catuai coffee beans, provided by Condesa Co.Lab and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Merlin Rosibel Nolasco
Country: Honduras
Region: Los Planes
Altitude: 1600m above sea level
Varietals: Catuai
Process: Washed
Body: Medium
Acidity: Balanced
Tasting notes: Cherry, peach, lime
Roast style: Omni (filter + espresso)

Varietals

Catuai varietal

Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.

The location

Coffee from Honduras

The largest producer of coffee in Central America and one of our favourite coffee producing nations, capable of producing fruit driven coffees with a great, vibrant acidity.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.