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Cima Café – Honduras

Café do mês de julho 2026
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About coffee

Source: Honduras
Region: Fr. Mozarán

Farm: Liquidambar

Producer: Alexia Mejia
Process: Washed
Variety: Parainema
Toaster: Cima Café

 

CAFETEIRA FRANCESA​

Coffee: 60 g
Water: 950 g

Grinding
Coarse salt (slightly smaller than kosher salt)

Water
Temperature: 92 ºC

  1. Coloca o café moído na prensa francesa e nívela a cama.  De seguida, coloca 950 gramas de água quente. É importante garantir que todo o café moído esteja humedecido. 
  2. Let the coffee steep for 3 minutes.
  3. Quase no final do tempo de infusão, utilizando uma colher, empurra delicadamente todo o café moído para o fundo da prensa francesa e mexe 5 vezes, certificando-se de que todo o pó está misturado. Em seguida, remove a crosta que se forma na superfície.
  4. After removing the foam, place the lid and plunger on the French press and gently press. 
  5. Wait 2 minutes before pouring the coffee into a cup or carafe, as the sediment will settle to the bottom of the French press. 

  1. PRO TIP: Pressionar gentilmente o embolo é o vai tornar a bebida mais “limpa” no final.

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