Honduras Teofilo 250g

  • Santa Barbara
  • Teofilo Sabillon Rivera
  • Parainema
  • 1,550 MASL
  • Washed Process

Tasting Note: Apricot, granola, vine grape and cacao


Teofilo comes from a coffee growing family. When he was 15 years old, he inherited a small lot of just 0.35 hectares and on that land, he became a coffee grower all by himself. In 2011, he decided to become independent from his father and purchased some land to start his own coffee farm. He named it Suyapa honouring the Suyapa Virgin of Honduras, who is known as the Patron of Honduras.


Teofilo learned about specialty coffee and decided to give it a try with the objective of achieving better prices and being more profitable. Teofilo wants to continue improving the quality of his coffee by working on his infrastructure and post-harvest processing. There are still many improvement opportunities on his farm, but as long as there is still demand for high quality coffee, he will make these changes to improve on what he does.


Recommended Recipes

Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)

V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96°C (1:16.5 ratio)

Batch Brew : 1:16 ratio, 94-96°C


Honduras Teofilo