Balanced interplay of bittering and sweet coffee qualities, restrained burned sugar sweetness, and roasted cacao nibs. Mouthfeel weighty and dense, making for a pleasant texture on the palate. Full City to Full City+. Good for espresso.
|Drying Method||Raised Bed, Covered|
|Arrival date||September 2018 Arrival|
|Bag size||69 KG|
|Appearance||.6 d/300 gr, 16-18 screen|
|Roast Recommendations||Full City to Full City+|
|Recommended for Espresso||Yes|
The farm of Jose Noel Mendez is located in the Buenos Aires community of Honduras. 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 best right around Full City roast level, sweet and bittering tones well in balance. 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 shooting for City+ at a minimum (and really think Full City is the best starting point), trying to stop the roast 30 or more seconds after 1st snaps have finished, the bean texture should be completely smooth at this point. This is a great coffee for dark roasting, taking on intense bittersweetness with 2nd snaps.
I appreciate the interplay of bittering and sweet coffee qualities in the brewed cup, unobstructed by high tones, and leaving much behind to contemplate in the finish. Full City is where I found Lote Mendez shows the most balance, restrained burned sugar sweetness butting up against bittering raw cacao nib and cocoa powder notes, as well as a wood-like accent note in the finish. The mouthfeel is weighty and dense, making for a pleasant texture on the palate. A must try for those interested in Latin American single origin espresso (SOE), or try using as a the bittersweetness/body base component in an espresso blend (in the past we've used 2/3 Lote Mendez to 1/3 dry processed Ethiopia and 1/3 washed Guatemala yielded incredible results - tart fruit notes engulfed by dark chocolate, and with a sweet finish).