Balanced interplay of bittering and sweet qualities, burned sugar and dark cacao, honey wheat, and fruited hints. A crowd pleasing cup! City+ to Full City+. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||69 KG|
|Cultivar Detail||IHCAFE-90, Lempira, Parainema|
|Appearance||.4 d/300gr, 16-19 Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
This coffee is a blend of small producers from Buenos Aires community of Honduras. It's part of a local effort to secure specialty grade coffees in different coffee growing communities in this particular part of Buenos Aires and beyond. Instead of selling their entire harvest at one base price, these farmers are offered an option to sell their best coffee at a premium, which means keeping individual day lots separate, in order to taste each one of them to determine if a coffee meets base quality requirements for an increased price premium. We found the farms to be quite high in this region, the lower part of the coffee lands planted around 1600 meters, and all the way up near 1800. Much of the coffee planted in the area are local Catimor types, displaying high resistance to the devastating coffee plant disease "roya", or leaf rust. They also tend to produce large sized beans, 16 - 19 screen sizes. Put these beans side by side with one of our Guatemalan coffees and the size difference is stark. I think this coffee shows balanced sweetness in the City+ to Full City roast range. This is good for those using roasting machines that lack efficient heat adjustment (or any!). It can be difficult to roast the bean's interior in, say, a popcorn popper when shooting for a City roast level due to the combination of high heat and short roast duration. So as a starting point, I recommend trying to stop the roast a few seconds after 1st snaps have finished, the bean texture should be completely smooth at this point. This is a great coffee for dark roasting too, developing intense bittersweet flavors with 2nd snaps.
City+ and Full City roasts have a smell of molasses and dark cocoa, along with subtle fruit-infused bittersweetness that carries over nicely in the wet aroma too. Pouring hot water brings up strong smells of caramelizing sugars in the steam, and a cinnamon powder accent. This is a fantastic coffee option for folks who appreciate the interplay of bittering and sweet coffee qualities, nothing too flashy in terms of top note highlights and no screaming high acidity. Burned sugar and dark cacao flavors abound, City+ and Full City roasts are where this Buenos Aires coffee finds an incredibly balanced cup. It is a crowd pleasing brewed coffee, bodied, and the finish is clean with notes honey wheat, raisin and a muted citrus hint. The weight of the coffee is heavy too, which lends a pleasant texture on the palate. I pulled an espresso shot of a City+ roast and was rewarded with a creamy shot so full of bittersweet chocolate. It will make a great cappuccino!