Marysabel Caballero and Moises Herrera

Marysabel Caballero and Moises Herrera are two of the best-known coffee producers in Honduras. The couple farm around Chinacla, in the Marcala area of La Paz, and are known for careful picking and processing and for separating their coffee into small lots by plot. Pedernal is one of those lots: Catuai grown at around 1,600 metres.

Berry flavors from a washed coffee

Most people expect jammy berry flavors from naturals. This one is washed, which means the fruit is removed before drying and the cup comes out clean and clear. The berries, red apple and plum are there anyway, which says a lot about how ripe the cherries were when they were picked. The floral honey sweetness rounds it off, so it never tips over into sharp.

About Lippe

Lippe is a family roastery in Oslo run by Alexander and Pia von der Lippe. The business started in 1998 selling espresso machines and has roasted coffee under the Lippe name since 2007, today from its roastery on Rosenholmveien in the south of the city. For years Lippe has bought most of its green coffee through Nordic Approach, a green coffee importer that works closely with producers at origin.

Brewing it

Start at 15 g of coffee to 250 g of water at 94 to 96 °C. Washed coffees like a bit more heat to bring out the sweetness, and a medium-fine grind for a V60 or flat-bottom dripper. A scale with a timer, like the Flair Brew Scale, helps you aim for a total brew time of around three minutes. Rest the beans about a week off roast before the first brew.

Coffee details