Honduras Org. Granjeros de Corquín

A solid brown sugar backing keeps pungent cocoa roast tone from overpowering the cup, a bittersweet core characteristic that resonates in the aftertaste. A crowd pleaser that's conducive to milk drinks. City+ to Full City+. Good for espresso.

$5.95
In stock
85
  • Process Method Wet Process
  • Cultivar Hybrids
  • Farm Gate Yes
  • Certifications Organic
Region Corquín
Processing Machine Washed
Drying Method Raised Bed, Covered
Arrival date September 2018 Arrival
Lot size 19
Bag size 69 KG
Packaging GrainPro liner
Certifications Certifications
Farm Gate Yes
Cultivar Detail Icatu, Parainema
Grade SHG EP
Appearance .6 d/300gr, 16-18 screen
Roast Recommendations City+ to Full City+ and beyond
Type Organic/Fair Trade, Farm Gate
Recommended for Espresso Yes

This lot comes from the village of Corquin located in the mountainous region of Celaque National Park. It's a blend of coffees from farmer association and milling operation in the area, and who we were introduced to through a direct partnership between a local exporter. The mill processes coffee from several hundred producers in and around Corquiín, and offers programs to farmers such as subsidizing production and agricultural costs, and agronomical and business support from hired technicians, and not the least of which is providing a connection to the global coffee market. Most of the coffee grown in this region are hybrid types designed to be resistant to leaf rust (Icatu, Parainema, Lempiras, etc), but you do see some older Bourbon types and Caturras here and there. The mill is outfitted with a fairly new Penagos 5000, which uses very little water and strips the fruit from the seed, leaving very little mucilage behind. Because of this, the coffee can forgo the fermentation process, and instead is soaked in water for 12 hours or so before being laid to dry on patios and drying beds. They employ quite a bit of hand labor as well, removing visible physical defects. This is apparent when culling over a few hundred grams of green coffee, recovering only a few nicked beans.

The dry fragrance has a bittersweet smell of cocoa powder, with nutty hints at the outer edges. Pouring hot water brings up an herbaceous aroma, along with a bittersweet smell of carbonized sugars released off the break. Middle roasts have a solid brown sugar backing that keeps pungent cocoa roast tone from overpowering the cup, a bittersweet core characteristic that resonates in the aftertaste. A real crowd pleaser on it's own when roasted to City+/Full City, Granjeros de Corquín is also conducive to milk drinks, and work as single origin espresso.