Fudgesicle Spro (Anaerobic): Med Roast (Microlot)
Say hello to your new favourite espresso (also great as a medium roast drip or French press). Great straight up or with milk based drinks.
This coffee is a washed anaerobic microlot from Jesus Ramirez, and it's a really unique coffee with tons of deep chocolate notes and a very sweet citrus note that is just lovely and really exciting in the cup.
This espresso is syrupy and so chocolatey, but still just a medium roast, so preservers tons of the ripe citrus and funky chocolate notes of this unique coffee!
ORIGIN + VARIETY: MICROLOT - Honduras + Typica
TASTING NOTES: Dark fudge + candied citrus + gooey texture
ROAST: Medium
PRODUCER: Jesus Ramirez
FARM: El Ecote (5 hectares)
REGION: Cantoral, Comayagua, Honduras
ALTITUDE: 1600 masl
PROCESS: Washed Anaerobic
SIZE: Available in 125g, 227g, 340g and 908g bags.
GRIND: Whole Bean, Filter, French Press and Espresso/Moka Pot.
More about the producer, Jesus Ramirez:
Jesús has dedicated much of his life to cultivating coffee. Married and the father of eight children, Jesús began his journey in coffee farming in 1988 when his father entrusted him with a piece of land.
To plant his first coffee trees, he worked tirelessly in other jobs to save money and invest in his farm. Today, he proudly owns five hectares of coffee-producing land. As a third-generation coffee farmer, Jesús’s family started cultivating coffee through their initiative, recognizing its potential as a reliable source of income. This tradition has been passed down, and Jesús continues to embrace it with passion and dedication.
For Jesús, coffee is not just a livelihood; it is a family tradition and a source of pride. Despite facing challenges like rising input costs and the effects of climate change, he is committed to continually improving his processes to ensure the quality of his coffee and to expand his exports. One of his proudest achievements has been exporting his coffee to international markets, a milestone that reflects his hard work and determination. Looking ahead, Jesús aims to continue supporting his family and managing his farm with better practices to ensure its sustainability.
Jesus Shares this message with the people who bought his coffee in Canada and other countries: “Thank you for purchasing my coffee. Coffee is essential for us, and we work hard every day to prepare it for you. Your support means everything to us.”
More about the processing method:
Cherries are harvested when ripe and undergo a 64-hour fermentation process in sealed plastic bags. They are then de-pulped and fermented dry for an additional 35 hours in plastic bags. After fermentation, the beans are dried in a solar dryer covered with plastic on raised African beds for 25 to 30 days. Once dried, the coffee is stored in plastic bags until they are milled.
Brewing Tips:
- ESPRESSO: While every set up will be different, we've been pulling this espresso a little long, closer to a 1:3 radio. A little extra extraction time will really pump up the chocolatey sweetness. Overall, a pretty forgiving medium espresso! Great with milk too!
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POUR OVER: For a V60, we recommend grinding fine-medium for this roast, using 20g of coffee for 290g of water (at 93C). We do a 60g bloom, and then 3x60g pulse pours, and then a final 50g pour (focusing on tight, concentric pours for the last pour). This coffee tastes even sweeter on a flat bottom dripper like a Kalita
- FRENCH PRESS: We recommend the James Hoffman method for French press: 1:16.67 ratio // medium grind (not too coarse) // add water, do not stir, brew for 4 minutes // after 4 mins break crust gently, scoop everything off that floats // let sit for another 5-8 minutes // don't press all the way, only use it as a filter at the surface of the brew.
- ICED COFFEE: Perfect as a funky and wild pour over flash freeze brew. Use large cocktail ice, lower your brewing ratios and then prepare as you usually would (with the option of adding a bit less water)!
Thank you to our partners at www.Semilla.com for the information contained on this page!
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