• Beans: Finca La Fortuna (Honduras)
  • Roaster: Rise Up Coffee Roasters (Easton, MD)
  • Origin: Ocotepeque Region, Honduras
  • Roast level: Medium (3/5)
  • Roast date: 4/3/2026
  • Altitude: 1520m
  • Purchase date: 4/13/2026 from Rise Up in Easton, MD
  • First cup: 4/19/2026; last cup:
  • Tasting notes: Milk chocolate, subtle nuttiness
• Pour-over with Ode grinder:
  • 20g coffee / 300g water (1:15)
  • Ode: 3
  • Water at 99°C
  • Size 2 V60
  • Recipe: Single Cup V60 Pourover, 60g bloom water and 60g pulses. Finishes around 03:00

We were passing through Easton last week, so I stopped and picked up two different bags of single-origin Honduras beans from Rise Up. I opened this bag this past Sunday, and froze the other one to keep it fresh. It will be interesting to see how the other roast compares taste-wise, but it may be a few weeks before I open it.

Here’s what the web site says about this one: “This special microlot comes to us from the Regalado family of Finca La Fortuna and its three generations of female coffee producers. Fortuna translates to “fortune” and we are certainly fortunate to have this coffee! If you find yourself in the Ocotopeque Region of Honduras, you can spot Finca La Fortuna easily because of the giant fig tree that towers over the farm.”

I started this bag at grind 4 and 98°C, then went to grind 3/95°C, and most recently grind 3/99°C. The latter was the best cup so far, but given that the settings are not all that different, a lot of it may just have been that the beans needed time to acclimate/out-gas. Body is medium, taste is nutty (as advertised) with little to no acidity. I’ll keep brewing them like this and see how the rest of the cups turn out.