Updated on February 15, 2023 - 3 min read


We are happy to introduce yet another Honduran coffee produced by Jocsan Mendoza. In this blog, Tom from Padre HQ talks about the coffee and gives his recipes for filter and espresso!

For me, tasting a new Honduran coffee always entails a certain intrigue and mystery. Few origins offer such a mind-boggling spectrum of flavour profiles, from the mild and sweet to the juicy and intense. Fredy Perez, our latest addition to the menu, elegantly resides between these polarities, offering something to savour for both rich espresso drinkers and fruit-bomb filter lovers alike.


Fredy Perez has coffee in his blood, both figuratively and literally. Growing up on his father’s farm, he learned the delicate practice of coffee cultivation from an early age. Nowadays, he runs his own estate in the mountainous region of Lempira, in the country’s south west. Every step of the farming process, from sowing seeds to exporting beans, is beholden to his meticulous standards.

All of this culminates in a cup that is sweet, balanced and vibrant. The espresso is bold and creamy, with notes of dark chocolate and candied orange that bring to mind Allen’s Jaffas. Brew this coffee as a pour over, however, and you’ll discover hints of juicy stone fruit and maple syrup.

Though Honduran coffees remain a mystery to me, I’m mighty glad to have met this particular one. And after a few more summer mornings with V60 in hand, I expect we’ll be like old friends.



  • Hario V60
  • Hario filter paper
  • Hario Decanter
  • Kettle
  • Scales
  • Timer
  • Mug or coffee server


  • Dose: 15g
  • Grind size: Medium-coarse
  • Yield: 250ml
  • Time: 3:00 mins
  • Temperature: 98 degrees Celsius
  • Ratio: 1:16.7


Place the filter paper into the V60 and soak it with boiling water. Ensure that the V60 and decanter are both nice and warm.

Empty out any residual water and tip 15g of ground Honduras Fredy Perez coffee into the V60. with your finger, create a little mound in the centre of the coffee bed.

Place the brewing equipment onto the scales and tare to zero.



00:00 - 00:50

To kick off the bloom, pour 50g of water in a circular motion. Gently swirl the V60 atop the decanter to ensure the coffee bed is completely wet.

00:50 - 01:20

Once 50 seconds have passed, continue pouring water until you reach 100g. Please note that it is not essential to be overly accurate with time and weight. These milestones are simply guides!


01:20 - 01:40

The next few pours will “pulse” the coffee which is a quick succession of pours.

Pour up to 150g and pause.

01:40 - 02:00

Pour up to 200g and pause.

 02:00 - 02:20

Pour up to 250g and gently swirl the V60 on the decanter once again. Let the coffee drawdown completely.

Pour the brew into your favourite cup and sip away!



  • Dose: 21.5g
  • Yield: 36g
  • Time: 34 seconds
  • Ratio: 1:1.67


On the Slayer LP we use 21.5g of coffee and aim for a yield of 36g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.



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