Roaster: Home roasting
Roasting Degree: High
Origin/Area: Concepción del Sur,
Santa Bárbara, Montecillos,
Honduras
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,646m
Variety: Catuai
Process: Wet mill/Sun dried
※COE 2017 Awarded
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 3
Richness: 3
※Grade 1 to 5
High and rich in aroma, caramel, nutty, roasted peanuts, hazelnuts, lightly nectarines, honeydew, a touch of lemon flower, lightly green olive, middle body, rich in flavor, mellow and creamy texture, complex, well balanced sweetness and bitterness, deep and delicate sweetness, caramel syrup, extra dark maple, bourbon, lightly dried fruits, apricots, figs, mirabelle, light in bitterness, clear but sheer acidity of lime, pith of blood orange, fresh red currents, clear and delicate fruity bitterness stands out when cup is chilled, lightly tropic, acidity of juicy nectarine, clear sweetness and white grapes like juicy fruiteness as a long lasting aftertaste.
【Note】
Finca La Leona, established in 2001 and owned by José María López Tobar, is located in La Leona community, 20km away from the Santa Bárbara city, covers 12ha in 1646m above sea level. The farm was managed and maintained by other people until José María López Tobar retired and fully engaged/committed to be coffee farmer years ago and he manages the farm with 6 families as temp employee. 30% of the farm is dedicated for the other trees, like lemon and banana, for the shade and soil is fertilized with compost and conventional fertilizer. Fully riped cherries were hand picked, wet-milled, and sun dried 18 – 25 days.
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