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Santa Lucia Reserve Organic
Panela, sweet tamarind and crumb cake
$17.60 - $47.00
Expression
Tasting Notes
Panela, sweet tamarind and crumb cake
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Country
Honduras
Region
Tres Pinos, Comayagua
Producer
Raul Rodriguez
Farm
Santa Lucia
Craft
Variety
Bourbon, Lempira
Process
Washed
Elevation
1200-1650 meters
Certifications
Organic
Roast Level
Lighter Darker
Expression
Origin
Craft
Tasting Notes
Panela, sweet tamarind and crumb cake
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Country
Honduras
Region
Tres Pinos, Comayagua
Producer
Raul Rodriguez
Farm
Santa Lucia
Variety
Bourbon, Lempira
Process
Washed
Elevation
1200-1650 meters
Certifications
Organic
Roast Level
Lighter Darker
Panela sweetness and a tamarind lift
Panela, a raw cane sugar, is the closest reference we find for this coffee’s sweetness. Tamarind brings a gentle fruit edge, with crumb cake rounding out the cup.
It belongs in the traditional end of our menu. There’s enough sweetness to settle into a morning routine, with fruit that gives the coffee a character of its own.
Raul Rodriguez’s family farm
Raul Rodriguez produces coffee at Finca Santa Lucia in Tres Pinos, Comayagua. His grandson, Nelson Amador, grew up on the farm before establishing coffee businesses connecting producers with customers in the United States.
We source Santa Lucia through De La Finca Coffee Importers.
A washed coffee from Comayagua
The coffee receives washed processing. The cherry fruit is removed before the coffee finishes drying in parchment.
In our cup, we find a clear balance between sugar-like sweetness and gentle fruit. That combination is what keeps us interested in Santa Lucia.
Brewing Guides
Brew Santa Lucia Reserve Organic like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:16 (e.g., 20g coffee to 320g water) |
| Grind | Medium (like table salt) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 2:45 – 3:15 min |
| Yield | 300–320g |
Use a Kalita Wave to balance sweetness and structure.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like kosher salt) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:30 – 5:00 min |
| Yield | 400–450g |
Stir before placing lid; emphasizes sweetness and tamarind acidity.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 25 – 30 sec |
| Yield | 36–40g |
Use full 9 bars pressure for syrupy texture and sweet finish.
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Raul Rodriguez at Finca Santa Lucia in Tres Pinos, Comayagua, Honduras.
We source it through De La Finca Coffee Importers, founded by Raul’s grandson, Nelson Amador.
It’s an unrefined cane sugar. We use it as a reference for the sweetness our team finds in the coffee.
