HONDURAS Coffee Beans

    • JOSE EDUARDO LOPEZ (LOT 526)

    Jose Eduardo Lopez owns 2 hectares of coffee in the Las Pacayas area of Corquin, Copan. Jose used to work as farm manager for Donaldo Fiallos, managing his and his family’s farms. After saving up for years he was able to afford to buy a couple of hectares of land in an area known for good coffee. Jose planted Obata because of its cup quality and rust resistance. Since his first production Jose has focused entirely on micro-lots. This year is his second year working with us and the quality has improved greatly. This lot is a natural processed Obata which was dried on raised beds.

     

    TASTING NOTES : Apricot. Papaya. Dark Chocolate

     

     

    PRODUCER :JOSE EDUARDO LOPEZ

    REGION : LAS PACAYAS, CORQUIN, COPAN

    PROCESS : NATURAL

    ALTITUDE: 1500 masl

    CULTIVAR: OBATA

     

    • MIGUEL ANGEL PAZ (LOT 1415 )

     

    Miguel Angel Paz owns the farm El Pitarrillo, named after the area of Corquin, Copan where it is located. The farm is situated at 1250masl and is 7 hectares of land, most of which is producing coffee. Miguel has owned the farm for 25 years and has been planting a range of varieties to compare their attributes in production and cup quality. The majority of his production is still catuai, but he also has the rust-resistant varieties; Obata, Icatu and Lempira.This lot the cherry is taken to Aruco where it is floated and cleaned and then placed on raised beds in a solar tent for 15 – 20 days to dry.

     

     

    TASTING NOTES : Mango. Apple. Lemon. Caramel.

    PRODUCER :MIGUEL ANGEL PAZ

    REGION : EL PITARRILLO, CORQUÍN COPÁN

    PROCESS : NATURAL

    ALTITUDE: 1300 masl

    CULTIVAR: LEMPIRA

     

    C - DONALDO GONZALEZ FIALLOS (LOT 511)

     

    Donaldo Gonzalez Fiallos is the general manager and one of the founding members of the Aruco cooperative, as well as owning and managing his own farm, Sol Naciente, in the Los Limos area of Corquin, Copan. The 7 hectare farm sits at 1250masl and is mostly planted with red and yellow catuai, but he has also started planting Lempira, Parainema and IHCAFE90. After noticing that the red and yellow catuai cherries taste very different we decided to compare their sugar and acid levels and their cup profiles. Interestingly, the yellow cataui cherries were much higher in sugar and acid, with sugar readings on average of 27%, which is extremely high. This sweetness and acidity persists in the cup and gives a really unique flavour profile, full of ripe pineapple

     

    TASTING NOTES : Peach. Mango. Butterscotch. Gingerbread

     

     

     

    PRODUCER :DONALDOO GONZALEZ FIALLOS

    REGION : LOS LIMOS, CORQUÍN, COPÁN

    PROCESS : 24 HOURS CARBONIC MACERATION NATURAL

    ALTITUDE: 1300 masl

    CULTIVAR: CATUAI