Honduras · Lempira · Washed · 1,100-1,400 · SHG EP · John Burton
Honduras La Flor HON01 Roast Log: All-round Filter at Level 3.1
What worked: All-round Filter at level 3.1, 100 g. The first good cup on it was roast 12 of 13; 10 of 13 roasts were tasted.
Aroma of roasted almonds, burnt caramel and starfruit. Flavours of chocolate water, roasted almonds, and starfruit with long burnt caramel aftertaste. Medium acidity and round body. Score: 82.25+
Best so far: All-round Filter at level 3.1, 100 g — tasted good 2 of 2 times.
The journey
- Tasted good
- Had a fault
- Not tasted yet
What the roasts show
- Roast 1: F-WSH 1000-1700 at level 2.0, 110 g. 1 with a fault (flat).
- Then level 2.0 → 2.5, load 110 g → 100 g: roast 2. 1 with a fault (flat).
- Then level 2.5 → 2.8, load 100 g → 120 g: roast 3. 1 with a fault (sour).
- Then level 2.8 → 3.0: roast 4. 1 with a fault (sour).
- Then level 3.0 → 2.5, profile F-WSH 1000-1700 → Sweet Filter, load 120 g → 100 g: roast 5. 1 with a fault (flat).
- Then level 2.5 → 3.0, profile Sweet Filter → Rich Filter, load 100 g → 120 g: roast 6. 1 with a fault (flat).
- Then level 3.0 → 3.2: roast 7. 1 good.
- Then level 3.2 → 3.1, profile Rich Filter → All-round Filter: roasts 8–11. 1 good, 3 not tasted.
- Then load 120 g → 100 g: roasts 12–13. 2 good.
- Weight lost: good roasts 15.3%–15.8%, roasts with a fault 13.4%–16.1%.
- Time in the hot zone: good roasts 2:47–3:13, roasts with a fault 1:57–3:12.
- End temperature: good roasts 220 °C–227 °C, roasts with a fault 215 °C–225 °C.
- Good cups were tasted after 14–19 days of rest (4 tastings).
This shows what differed in the roast. It does not say why the cup tasted different.
Recipes tried
All-round Filter
Settled · 6 roasts · 2:38–2:48
- 3.1 · 100 g · 2 roasts, Tasted good
- 3.1 · 120 g · 4 roasts, Tasted good
Rich Filter
Moved on · 2 roasts · 3:12–3:13
- 3.0 · 120 g · 1 roast, Had a fault
- 3.2 · 120 g · 1 roast, Tasted good
Sweet Filter
Moved on · 1 roast · 3:01
- 2.5 · 100 g · 1 roast, Had a fault
F-WSH 1000-1700
Moved on · 4 roasts · 1:57–2:12
- 2.0 · 110 g · 1 roast, Had a fault
- 2.5 · 100 g · 1 roast, Had a fault
- 2.8 · 120 g · 1 roast, Had a fault
- 3.0 · 120 g · 1 roast, Had a fault
The recipe that stuck
- Profile
- Rich Filter
- Level
- 3.0
- Batch
- 120g
- 15.58%
- 3:12
- End temperature
- 220°C
- Winning batch
- R-088 · 2026-06-30
This was nice but also nothing special. I’m wonder if I developed this roast this little bit darker if it will become more flavorful.
Compare two recipes
Nothing differed by more than normal roast-to-roast variation.
- Hot zone about the same (2:48 vs 2:43)
- End temperature about the same (226 °C vs 225 °C)
No weight after roasting for All-round Filter at level 3.1, 100 g, so weight lost is not compared.
This shows what differed in the roast. It does not say why the cup tasted different.
Numbers are averages over each recipe's roasts.
What the roasts taught
- This washed Honduras has been stubborn — early F-WSH 1000-1700 cups were bland, grassy, or sour without sweetness.
- Pushing level alone (2.0 → 3.0) reduced green but never unlocked a clear cup profile.
- Best so far: Rich Filter at 3.0 / 120g (R-088) — “nice but nothing special”; R-098 at 3.2 is the darker experiment.
- Still dialing for sweetness/body rather than a finished origin-clarity win.
Where the good cups live
Roast level against batch size. Colour is the profile; a larger dot is a roast that tasted good.
Roast mechanics across the roasts
Roast loss, hot zone and end temperature for each logged roast. Each line has its own scale, so compare shapes, not heights.
Roast goal
Aim for a balanced medium roast that develops the caramel sweetness and roasted almond body while preserving the subtle starfruit note. Avoid going too light where acidity might dominate without enough sweetness to balance, and avoid dark where the caramel becomes ashy and the delicate fruit is lost.