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Regular price $14.00 USD
Regular price Sale price $14.00 USD
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Roasting level
Ground for

The cup profile is characterized by hints of chocolate and cherry.

  • Fill the boiler halfway up the valve and weigh the poured water content.
  • Weigh the quantity of coffee to insert into the filter respecting the ratio of 1:14 between coffee/water. For example, if you put 112 g of water in the boiler you will have to put 8 g of ground coffee in the filter.
  • Level without tamping the coffee
  • Screw the boiler to the rest of the coffee maker and place on the heat at medium power.
  • Reduce the flame/power slightly as soon as the coffee starts to come out of the chimney.
  • Turn off the heat source halfway through extraction so as not to "burn" the final part of the drink.
  • Stir before serving.


  • Use low mineral content or filtered water with low fixed residue, the drink will be sweeter and more aromatic.
  • Use water at room temperature. Preheated water should not be used.
  • If possible, choose a specialty coffee whether you want a coffee with a classic taste or whether you are looking for more particular flavors.
  • The best thing would be to freshly grind the coffee. Alternatively, you could often visit your local roaster to purchase small quantities of freshly ground coffee. Our advice is to buy coffee beans and have a manual coffee grinder.
  • Make sure the grind is suitable for the Moka, it is very important.

Good tasting.

Score: 87
Origin : Honduras
Plantation : Platanares
Altitude : 1300 m above sea level
Variety : Parainema
Processing : Natural

Finca Platanares is a small coffee plantation covering one manzana (0.69 hectares) in the village of Las Capucas, Honduras.

Taking care of it is Pancho Villeda, pioneer of specialty coffee in Honduras and promoter of the transition of crops towards the production of high quality coffee.
The plants, of the Parainema variety, grow in the shade of tall trees which protect them from the direct rays of the sun and enrich the soil.
The manual harvesting of ripe drupes was done from December to March by the Santos Torres family.
After careful selection, the drupes were dried with the natural method on raised beds in the "solar secadora" where they remained for 25 days, during which Dona Elda, Pancho's wife, carefully stirred them at least three times a day to guarantee a uniform drying.
A drip irrigation system (3 hours a day) was introduced a year ago, which allows organic fertilization even in the dry period, improving the quality of the harvest. The plant, with its bright green colour, manages to bring all its fruits to maturity in this way.
The result is a nano batch (180 kg exportable) of the highest quality and with an unmistakable aroma.

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