Honduras Ocotepeque -Lentago Farm

Balanced cup, caramelized sugar, lightly fruited, tea-like acidity. Tart berry and apple, vanilla-caramel and cocao-nib finish. City+ to Full City+.
Out of stock
  • Process Method No
  • Farm Gate Yes
Region Central America
Drying Method Patio Sun-dried
Arrival date Aug 3 2015
Lot size 45bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Grade SHG EP
Appearance .4 d/300gr, 15-17 Screen
Roast Recommendations City+ to Full City+
Weight 1 LB
Victor Vasquez owns and operates the Lentago farm in Bel©n, Ocotepeque. Ocotepeque is in the southwest corner of Honduras, bordering Guatemala and El Salvador, and has a rich history in coffee farming. The mountain ranges in this region provide altitude, microclimates, and rich volcanic soil that are ideal for farming coffee. This particular farm rests at the foothills of the Celaque National Park and mountain range at 1650 meters above sea level. Lentago is planted in Caturra, Catuai, and Bourbon, situated at 1700 meters above sea level. He fully washes his coffee using an ecopulper, then sun-drying on patios. The green coffee is hand-sorted, which is ideal for removing defects that make it through the milling process. It's a family affair, and with 11 children, Don Victor's family are well-equipped to handle!
This lot from Lentago Farm shows a mulling-spice tea element, the dry fragrance giving off a scent of apple tea with cinnamon sticks and allspice berries. Our City roasts also had a touch of sweet-green herb and aromatic cedar too, perhaps a shade lighter than my preferred cup. The wet aroma at City+ has a smell of oatmeal with brown sugar, warming spice, and a dark cocoa. The cup has a nice base-sweetness of caramelizing sugars, the sort of smokey-sweetness found when fresh caramelizing sugar in a pan. Body is medium to light, and the tea-like brightness adds a refreshing quality to the cup. No surprise the flavor profile widens as the cup cools, and tart berry and apple juice flavors emerge, along with a nice vanilla-caramel and spiced cocoa in the finish. Darker roasts develop pungent raw sugar notes followed by bittering 'nibs' flavor in the finish.