Stockholm Roast – Clave de Sol

I’ve tried their coffee before but I’ve actually never reviewed it in writing so for the first time on Kaffenytt, I’ll welcome Stockholm Roast to the blog! Clave de Sol is a coffee from Honduras, a country of origin that isn’t as common as the others I’ve reviewed. However, this coffee was very interesting and it has a very red apple bite to it. It’s very sharp when you take your first sip, something that actually surprised me.

Usually, I try it without any information on what the roastery had in their description of the coffee. I didn’t look up any notes at all when I bought this bag, my friend, at @kaffemastaren said that this could be something I will like. Which I did!

As I wrote above, I could feel a sweet red apple.  A lot of nutty flavors like walnuts and perhaps a small hint of something more acidic at the end of the sip. I had to go to their website so I could find their written notes about the coffee, it didn’t say on the bag. However, let’s review what they wrote as their description:

“Powerful fruity pineapple, mango, and raspberry notes. A smooth body with fruity notes of red fruit and pineapple in the cup. The notes persist in the cup with touches of hazelnut and exotic fruit”

First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes for Clave de Sol:
Red apple, walnuts finished with a hint of acidity.

Information for the coffee Clave de Sol:

Origin: Honduras
Variety: Red Bourbon, Red Catuai, Typica
Producer: Clave de Sol Estate
Region:  El Rincon in Marcala, department of La Paz
Process: Natural
Altitude: 1 300 masl.

Pour Over recipe for Clave de Sol: 

20g coffee coarse grind
300g of filtered water
40g bloom 30 seconds
95 degrees Celsius

1) Pour 40g water for blooming for 30 seconds.
2) 30 seconds in, begin your second pour of 40g of water.
3) 1 minute in,  begin your third pour of 220g of water.
4) 1 minute and 55 seconds in, you should have around 20 grams of water left. Use the last 20 grams to end your pouring with a spin around 1 minute and 55 seconds.
5) Stop the dripper at 3 minutes.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.


I liked this coffee, it’s not the first time I try coffee from Honduras, but it’s not something I would choose my self. It’s because of earlier experience. It’s never been really bad, but it’s been up and down. This was to a more solid level. Nothing boring or too much.

I would recommend this coffee to a person who isn’t hostile to sharp flavors. It’s not that typical chocolate coffee, so It’s a bit to sharp to some tongues. It’s still a good buy in my book.




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