Versatile in the roaster, molasses sugars, dried apple, Brazil nut, black tea-like mouthfeel, bittersweet chocolate, coconut chips. City to Full City+.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||69 KG|
|Cultivar Detail||Icatu, Parainema|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City+|
This coffee is from Walter Romero and grown not too far outside Corquin, a small town in Copan. He and his brother Sergio have a few plots between them, the largest being La Lesquinada, and they also run the local association in Corquin who buy, process, and export coffee from the local community. This area is home to a lot of larger farms, several of which are now abandoned due to rust outbreak some time back. La Lesquinada saw their own rust attack a few years back, prompting them to chop down the entire farm and replant in resistant varieties. Can't say I blame them. They've since planted all sorts of new varieties, including Bourbon, Caturra, Gesha and more, in the hopes of diversifying their yield as well as making seedlings available to the other local farmers. This lot is a mix of Parainema and Icatu, two of the modern disease resistant types. The coffee is washed using a Penagos ecopulper, soaked in clean water, and then sun dried on patios and raised beds. 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 molasses and cinnamon, with raw nutty accents. Pouring hot water brings up strong smells of caramelizing sugars and an unexpected apple-like fruited hint. This Honduran coffee cups well when roasted light or dark and will appeal to a wide range of preferences. City and City+ roasts have the most present acidity, and displays black tea-like mouthfeel. Raw and molasses type sugars define the sweet undercurrent with top notes touching on dried apple and Brazil nut. My Full City roast that was just shy of 2nd snaps (pulled with 35F development post 1st crack) was so chocolatey, and accented by hints of raisin and coconut chips.