Honduras Cerro Negro -Lesquiada

Burned sugars, balance of sweet and bittering tones, with apple juice, hibiscus tea, and lychee fruit accents. Tart to sweet in light roasts, with heavier bittersweetness at darker levels. City to Full City+. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Hybrids
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 29 2016
Lot size 23bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Icatu
Grade SHG EP
Appearance .6 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+, City was just a touch too light showing less balance
Weight 1 LB
The farm La Lesquinada is located in the Lesquinas area, not far outside Corquin. Altitude varies, and the highest parts seemed to be right around 1550 meters above sea level. This area is home to a lot of larger farms, several of which are now abandoned due to rust outbreak some time back. La Lesqui±ada saw their own rust attack a few years back, prompting them to chop down the entire famr and replant in resistant varieties. Can't say I blame them. 32 hectares in total, the farm is now planted in a mix of Parainema, and Icatu. The plants are young, going on 3 years, and this is the first year of real production. Honestly, our hopes weren't high that the coffee would be good, so we were pleasantly surprised that it turned out to be one of the stand out coffees during selection. The coffee is fully washed and sun dried on patios. The green coffee is then hand-sorted, which is ideal for removing defects that make it through the milling process.
The dry fragrance has a sweet smell of apple sauce and cinnamon, with hints of aromatic wood. Pouring hot water brings up strong smells of caramelizing sugars, caramel sauce, and a smell of herbal infusions. It's a sweet smelling coffee across the roast spectrum, and we found it best brewed around City+, and I imagine will hold up to some 2nd snaps. Middle roasts have a nice burned sugar flavor, sweet and bitter tones well in balance, flavors that resonate in the finish. Acidity is on the moderate side, a bit like apple juice, a tea-like bittering aspect at the edges. As the cup temperature dips a bit, fruited elements emerge, apple, and even a slight lychee fruit accent. A nice clean hibiscus tea element comes to fore too, a tart-sweetness that lends to perceived acidity. Our Full City roast had a flavor of high % cacao bar with dark fruit undertones. Full City and beyond roasts are sure to work wonders as single origin espresso.