Compound Espresso
Honduras ·Lempira
Mix it with another coffee: $3 off any other 125 g or 250 g bag, taken off in the cart.
Our Compound Espresso is a single-origin coffee from Ebin Castillo's farm, Finca El Matazano, 1,600 m up in the mountains of Lempira, Honduras. We roast it medium for espresso. On its own it pulls a sweet, round shot of caramel, hazelnut and cacao. Mix in a little of another coffee from the table and you've made your own compound.
Ebin Castillo grows Icatu and IHCAFE 90 at Finca El Matazano, 1,600 m up in Sidra, Erandique. A low-intervention washed process keeps the cup clean and sweet, so it takes on a partner coffee without fighting it.
- Roast
- Medium
- Acidity
- Low, smooth
- Sweetness
- Caramel, brown sugar
- Body
- Round, chocolatey
Start here and adjust the grind until the shot runs in time. Sharp: grind finer. Bitter or dry: grind coarser. Use the same recipe for every compound.
- Best Rested
- 10+ days
- Method
- Espresso
- Dose → Yield
- 18 g → 34 g (1:1.9)
- Time
- 32–36 s
- Water Temp
- 93°C / 199°F
- Grind
- Fine
Build a compound Cx plus one other element
One base, many espressos. Cx is a base element: a single-origin Honduran espresso with flavor notes of caramel, hazelnut, and cacao — great on its own, and even more interesting when mixed with another element.
Most espresso blends are mixed at the roastery. The concept here is that you mix it yourself: add a second element from the table and you've made a compound — a new shot that keeps the base's smooth, sweet character and picks up the partner element's flavor. The formula is the recipe: Cx₅Cb means five parts Cx to one part Chocoberry. Pick a partner element and a desired blend level below, and we'll tell you how many grams of each to mix depending on your basket size.
Roasted to order by Isotope Coffee in Texas.