Honduras Cerro Negro La Lesquiñada

Balanced dark sugar sweetness and roast tone, top notes of raisin, dried stone fruit, a green herbal accent, high % cacao bar, and a dark berry accent. City+ to Full City+. Good for espresso.

In stock
  • Process Method Wet Process
  • Cultivar Modern Hybrids
  • Farm Gate Yes
Region Cerro Negro
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date June 2019 Arrival
Lot size 25
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail IHCAFE-90 , Lempira
Grade SHG EP
Appearance .6 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

The farm La Lesquiñada is located in the Lesquinas area, not far outside Corquin, and run by brothers Walter and Sergio Romero. Altitude varies, and the farm is broken into several plots, the highest 10 hectare plot reaching just over 1600 meters above sea level. This area is also home to a lot of larger farms, several of which are now abandoned due to rust outbreak some time back. La Lesquiñada saw their own rust attack a few years back, prompting them to chop down almost the entire farm and replant in resistant varieties. Can't say I blame them. 32 hectares in total, the cultivars currently under production are a mix of Parainema, and Icatu, and they last year they planted small plots of Bourbon, Caturra, Typica, Pacamara, and Gesha. The plants that are currently productin are young, going on 4 years, and this is the second year of real production. The coffee is milled not far from the farm using a mechanical demucilager, and sun dried on patios. The Romero's own the mill as well and run a local coffee association where they process the coffee from neighboring farms and help gain members access to the global coffee market. 

The dry fragrance has a sweet smell of brown sugar and soft nutty hints at the outer edges. Pouring hot water brings up a smell of walnuts candied with dark sugar, butter and cinnamon, a more complex sweetness than the dry grounds let on. Middle roasts have a nice brown sugar flavor, sweet and bitter tones are well in balance, and resonate in the finish. As the cup temperature drops, top notes like red raisin and dried stone, and a green herbal accent begin to emerge, along with soft acidity marking our lightest City+ roast. Our Full City roast had deep flavors of high % cacao bar along with a dark berry accent note that is much more present than at City+. The dark chocolate, fruited tones, and mild brightness that come with darker roasting make La Lesquiñada a great single origin espresso as well.