El Milagrito
Roasted by Peninsula Coffee in Woodforde, SA
Tasting notes
peach, red apple, caramel, gentle fruit sweetness, and a clean finish
In the roaster's own words.
- Origin
- Honduras · El Cedral, Santa BarbaraPedro Erazo
- Roast
- Light · Espresso or filter
- Process
- Washed
- Caffeine
- Regular
- Varietals
- Pacas
- Altitude
- 1500-1600 masl
What Peninsula Coffee say
Quick Guide
Best for: filter, long black, and bright espresso.
Taste: peach, red apple, caramel, gentle fruit sweetness, and a clean finish.
Choose this if: you enjoy a balanced single origin coffee with sweetness, clarity, and an easy-drinking fruit profile.
EL MILAGRITO
MASL : 1,500 ~ 1,600
PROCESS : WASHED
VARIETY : PACAS
FARM : EL MILAGRITO
PRODUCER : PEDRO ERAZO
CUP PROFILE : PEACH , RED APPLE , CARAMEL
Keeping a bright overall tone with a 212 degree drop temperature, while controlling heat very precisely to preserve a lasting brown sugar sweetness.
It has a sweet fragrance with a pronounced fruity aroma. Overall, the cup is well balanced and complex, with a smooth transition from peach to red apple.
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Recipe Guide
Espresso- 20 g dose , 55 g yield(25 to 30 seconds extraction)- Best with a 21 g basket if available
V60
- 12 g in , 200 g water 1 to 16.67 ratio
60 g (Blooming) - 40 g (30s) - 40 g (60s) - 60 g (90s)
(2:00 to 2:30 minutes total brew time)
Aeropress- 12 g in , 200 g water (One Pour) 1 to 16.7 ratio(1:00 minute immersion 1:00 minute press slowly)
ABOUT EL MILAGRITO
El Milagrito was Pedro’s first farm, and it is named after ‘the little miracle’ that occured when he went to market with his first harvest of coffee. The farm is located in the El Cedral region in the Department of Santa Barbara, an area known for its unique micro-climates that form from the varying altitudes and terrain that flows around the mountains.
The main harvesting period of Honduran coffee typically runs from October to February each year, however, due to the micro-climates of Santa Barbara, the coffee cherries throughout this Department tend to ripen and mature more slowly, resulting in harvests that can carry through as late as June. Couple this slow maturation with the natural terroir and Pedro’s hard work and the result is a complex and exquisite flavour profile. Slow ripening coffees including Pedro’s often miss the main buying season, meaning many producers like him struggle to bring their harvest to the specialty market.
Quoted from their product page.
