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Honduras
La Antartida
Cup Notes: Vanilla, Raisin, Lemon, Molasses
A clean and elegant cup with a delicate sweetness reminiscent of vanilla, followed by the rich, fruity character of raisin. A lively lemon acidity brings freshness and definition, while deep notes of molasses add warmth and roundness. The result is a beautifully balanced profile, combining bright citrus, dried fruit and lingering caramelized sweetness.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
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FAQ
before making a purchase. This will help prevent misunderstandings, delays, and inconvenience.
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according to our established guidelines.
Details
- Producer
- Juan Manuel Silvestre
- Country
- Honduras
- Terroir
- Las Botijas
- Altitude
- 1700 masl
- Process
- Classic Washed - Patio Drying
- Arabica cultivar
- IHCAFE 90
- Picked in
- Nov - Dec 2025
- Arrived in
- September 2026
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 21 clicks (medium)
- Water:
- 250g (40tds) at 95 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:25
- Brew strenght:
- 1,55 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 21 clicks (medium)
- Water:
- 250g (40tds) at 95 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:25
- Brew strenght:
- 1,55 tds
THE STORY BEHIND
Finca La Antártida is a 21-hectare coffee farm owned and operated by producer Juan Silvestre in the mountainous area of Las Botijas, Honduras. Located at approximately 1,700 meters above sea level, the farm benefits from the cool temperatures and distinctive growing conditions associated with high-altitude coffee production.
At this elevation, lower temperatures contribute to a slower maturation of the coffee cherries, allowing them more time to develop sugars and complex flavour precursors. The mountainous environment, combined with the local soils and microclimate, creates favourable conditions for producing high-quality specialty coffee.
At Finca La Antártida, Juan Silvestre’s work reflects the agricultural traditions of this rural coffee-growing area, where coffee cultivation remains closely connected to the land and the surrounding environment.
The combination of high elevation, cool climate and careful farm management gives Finca La Antártida its distinctive identity, providing the foundation for coffees with clarity, complexity and a strong expression of their origin.
THE VARIETY
Ihcafe 90 is a coffee variety developed in Honduras, valued for its adaptability, productivity, and resistance to coffee leaf rust. It was created to perform well in challenging growing conditions while maintaining good cup quality. When cultivated with care at high elevations, HICAFE 90 can reveal a clean, sweet and vibrant profile, showing how resilient varieties can also offer an exciting sensory experience.
THE FERMENTATION PROCESS
The Washed Process is a method in which the coffee cherry is depulped after harvesting, and the remaining mucilage is removed through fermentation and washing before the beans are dried. By limiting the influence of the fruit during drying, this process tends to highlight the coffee’s intrinsic characteristics and terroir. Washed coffees are often appreciated for their clean cup, vibrant acidity, clarity and well-defined flavours, allowing the variety and origin to express themselves with precision.
