Honduran Café Por Favor beans are grown on small farms at elevations between
4400-4600 feet south of Siguatepeque. These mountains are located in the
center of the country midway between the capital of Tegucigalpa and San
Pedro Sula (see map)
Only arabica beans are grown of the Catuai and Caturra varieties. They
are hand picked, carefully processed, sun dried and sorted in order to
be of a gourmet or specialty quality.
Four thousand beans per pound of roasted coffee! To make a great cup
of Café Por Favor requires the use of 7 to 9 grams of coffee per 6 ounce
cup. This means at least 84 grams (approximately 3 ounces) should be used
to brew 12 cups of coffee in a standard machine. French presses make the
best! Most office coffee is made with closer to 2 ounces per 12 cups...one
of the many reasons office coffee is notoriously poor!
To brew a great cup of Café Por Favor, always use filtered cold water.
Starting with cold water is important to maximize the oxygen dissolved
in the water necessary to optimally extract the flavor. Water must be
heated quickly to boiling point and rapidly pass through the freshly ground
coffee. Freshly ground coffee is preferable.
Store your Café Por Favor in a dark, cool, airtight container. Avoid freezing
or refrigeration which accelerates dehydration causing flavor deterioration.
Ideally, use it up within 3 weeks of purchase before the freshness is lost
to natural oxidation.
Would you like a cup of coffee? Please? Por Favor?