Manuel Espana was born into a coffee cultivating family, and now himself has a four hectare farm near the village of Coloal in San Marcos, Honduras. The mountainous slopes offer great altitude for growing coffee, and Manuel's farm is located at about 1350 meters, benefitting from these heights as well as from the rich clay loam soil from the volcano. His farm is planted mainly in Caturra, with some Pacas too, and the coffee is washed, traditionally fermented, and then sun dried on patios. We haven't had a whole lot of Honduras coffee in the last year or two, and so we were pleased to pick up this 24 bag micro lot.
The dry grounds are backed with a nutty sweetness of walnut and baking spices. Wafts of toasted almond come up from the crust and are echoed in the break with a hint of dried cherry and brown sugar. The cup has a straight-forward sweetness of dark sugars, which balances out a core of bitter and bittersweetness. Black-tea/tannic acidity provides a nice brightness to the coffee, balances out hints of walnut skins, and without overpowering the cup. There are faint flavors of rindy citrus and dried apricot as the coffee cools. This lot from Manuel Espana shows particularly well when roasted to at least City+ developing a base sweetness that makes for a nice daily drinking coffee.
|Processing||Wet Process (Washed)|
|Arrival date||June 2014 Arrival|
|Appearance||15 - 17 screen|
|Intensity/Prime attribute||Mild to Medium Intensity / Dark sugar, nuttiness, tannic acidity|
|Region||Ocotepeque, San Marcos, Honduras|
|Roast||Roast to at least City+ in order to fully develop sweetness; should do fine up to and just beyond Full City.|
|Recommended for Espresso||No|