the modern barista

Navigation
  • home
  • about me
    • Barista Championships
    • Mermaid Frappuccino
    • Bainbridge island blend
  • Tastefolio
  • Recipes
  • tutorials
    • Cold Brew (5 minute)
  • coffee engagement
    • Birmingham Reserve Bar
    • Coffee & Coloring
    • French press Friday
  • shop
  • links
    • starbucks melody
    • california eating
    • sprudge
    • Becca Turner
    • Natalie Beach Art
    • The Starbucks Roastery
    • Discover Starbucks Reserve
  • contact

Honduras La Campa with plum fruit leather

August 30, 2017 by jocelyn Leave a Comment

Honduras La CampaAugust’s reserve subscription is Honduras La Campa. This is only the second time that I have seen a coffee from Honduras, the first being Honduras Premier.
The terrain in Honduras is rugged and precipitous, so getting ripe cherries has been a challenge. I am extremely delighted by this cup, unexpectedly fruity and complex with notes of plum and caramel.

This is the second to last reserve subscription coffee that will be available, as the online store is closing in October. I will miss my exclusive coffee every month, but I know Starbucks will come up with something new and exciting to continue to delight us and expand our coffee journey. The final coffee will be Colombia la Casiana, which you can still get (until September 3rd) here.

 

Honduras La Campa is a fully washed coffee with a medium body and medium acidity with notes of currant and plum with a sweet caramel finish.

When we first tried this coffee, I paired it with fresh plums and a salted caramel chocolate sauce. I really liked this coffee with the fresh plums, but I thought the flavor could be even more transformed if the plums were grilled. Using that idea, I decided to bake the plums and transform them into fruit leather.

Honduras La Campa

Honduras La Campa

Making fruit leather is super easy, and you can either do it in a food dehydrator or your oven! this is not the first time I’ve made fruit leather for a coffee tasting. There are so many different types you can make to pair with different coffee. Plus it’s super easy to do!

Plum & ginger fruit leather
 
Save Print
Author: Jocelyn Freeman
Ingredients
  • 4 cups chopped plums
  • 2 T honey (I used coffee blossom honey)
  • 1 tablespoon lemon juice
  • ½ teaspoon fresh grated ginger
Instructions
  1. Place chopped plums on a baking sheet and bake at 350 degrees for 20 minutes.
  2. Add cooked plums, honey, lemon juice, and ginger to a food processor or blender and puree until smooth.
  3. Pour into a pan lined with parchment paper then spread out ⅛ to ¼ inch thick.
  4. Dehydrate in oven at 140 to 170 degrees (or as low as oven will go) for 6 to 8 hours, until middle is not longer sticky.
  5. Allow to cool, then use clean scissors to cut the leather into strips (parchment paper still on).
  6. Roll leather so that the parchment paper is on the outside.
3.5.3208

 

 

Filed Under: coffee pairing, reserve subscription, starbucks reserve Tagged With: Honduras La Campa

« Area 31 barista championship finals
East Timor Tatamailau maple water cold brew »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

the modern barista

Hello! I'm Jocelyn, and this is my
digital coffee passport.
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

#coffeedidyouknow

French novelist and playwright Honore de Balzac supposedly consumed 50 cups of coffee a day to fuel his inspiration while writing.

coffee passport

Aged Sumatra Anniversary blend Bainbridge Island blend baking Bali Vintage Klasik Bend Blend no4 Blonde Espresso Blonde Sunrise Bozeman Blend Brazil Bourbon Rio Verde Brazil Fazenda California Brazil Santa Ines Brazil Sertãozinho Breakfast Blend Brezza Burundi Gakenke Burundi Murambi Burundi Ngozi Cafe Estima Caffè Verona Cameroon Mt Oku Cape Verde Fogo Island Casi Cielo China Comac Estate Christmas Blend Christmas Espresso Christmas Reserve Colombia Café Mujeres Colombia Cerro Azul Colombia El Peñol Colombia El Quebradón Colombia Nariño Supremo Colombia Santana El Bolsón Costa Rica bella vista f.w. tres rios Costa Rica Las Lajas Costa Rica Tarrazu Santa Elena custom blend East Timor Red East Timor Tatamailau Espresso Roast Ethiopia Ethiopia Bitta Farm Ethiopia Gedeb Ethiopia Guji Bilida Bukisa Ethiopia Kayon Mountain Ethiopia Mocca Java Ethiopia Yirgacheffe Chelelektu Fall Blend French Roast Gold Coast Blend Gravitas Guatemala Antigua Guatemala Finca Monte David Guatemala Flor de Rosario Guatemala Huehuetenango Hacienda Alsacia Hawaii ka'u Heal the bay blend Holiday Blend Honduras La Campa Honey & madagascar vanilla House Blend Italian roast Jamaica Blue Mountain Kati kati Kenya Kenya Kaganda Kenya Kangunu Kenya Kariaini Kenya Windrush Estate Komodo dragon Kopelani Blend lemon Malawi Sable Farms Mexico Finca Nueva Esperanza Mexico Guadalupe zajú Muan Jai blend México Chiapas Nariño 70 cold brew Nicaragua el Suyatal Nicaragua Maracaturra Nicaragua Monimbo Panama Carmen Estate Pantheon Blend Papua New Guinea Lamari Mountain Papua New Guinea Luoka Papua New Guinea Moanti Papua New Guinea Ulya Paradeisi Partanna Peru Bagua Grande Pike Place Special Reserve Rwanda Abakundakawa Rwanda Hingakawa Rwanda Mahembe Réunion Island Bourbon Pointu Varietal Saint Helena Siren's Blend starbucks Sumatra Sumatra Aceh Sumatra Lake Toba Sumatra Longberry Sun-dried Brazil Barinas Sun Dried Brazil Guariroba Sun Dried Brazil Sertão Tanzania Mondul Tanzania Mt Meru Tazo Teavana Thanksgiving Blend Three Region Blend Uganda Sipi Falls vegan Veranda Via Viennese blend Vietnam da Lat west java Whiskey Barrel Aged Sulawesi Willow blend Yukon Blend

Copyright © 2025 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress