Beans: La Leona
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
【Impression】
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.
Beans: Palo Seco Farm
Roaster: Home roasitng
Roasting Degree: Full City
Origin/Area: Masaguara, Intibuca, Honduras
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,675m
Variety: Catuai
Process: Washed and dried on patio
※COE Honduran program 2015 Winning farm
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 3
Bitterness: 4
Richness: 4
※Grade 1 to 5
【Impression】
Medium, aromaful, shady, thick sweetness, lightly spicy, high fruity aroma, peach, matured prune, a touch of mix spice, crushed black peper, nutmeg, sheer green apple, cocoa powder as a top note, full bodied, bold, smooth, earthy, juicy mouth feel, complex, sheer layer of clean bitterness between thick sweetness, caramel, mellow, a touch of citric acidity, lemon juice, cacao nib, reduced milk, clear bitterness, cacao nib, lightly buttery, deep roasted almonds, mix of nutty and bitter chocolate as a long lasting aftertaste.
【Note】
Congrats to Juan Claros Cardona and all his efforts. Palo Seco Farm is small farm own by Juan Claros Cardona, located on a slope of mountain of a desirable altitude with good soil condition. The farm nurtures Catuai as the main, solo, variety with support from IHCAFE, Instituto Hondureño del Café, to manage Coffee rust. Juan Claros Cardona Juan is an inspiring example of enthusiasm and commitment toward his farm and cultivation.
Beans: Las Moras Farm
Roaster: The Roastery
Roasting Degree: Mdium
Origin/Area: Pozo Negro,
Municipality of Masaguara, Intibucá, Honduras
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,750m
Variety: Catual
Process: Fully washed
※Winner of COE Honduras Program 2014
【Flavor scale】
Aroma: 3
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Bold, lightly smokey, deep, acidic, bright vinegar like, immature apple, green, slight note of boysenberry, fresh lime juice, grind cacao, dates sugar, muscovado, rich, milky mouth-feel, creamy, smooth, a touch of spice, nutmeg, pumpkin spice, paprika hidden, dark chocolate, Valrhona MANJARI and Callebaut semi-sweet, bright bitterness over rich sweetness, well balanced, plum, delicate acidity, pomegranate, a drop of cranberry juice, tangy sweetness, slight impression of dark caramel, black cherry, deep and rich sweetness as a long lasting aftertaste.
【Note】
Crop of Discovery...as it says. This was delivered just for Nozy coffee, the Roastery, then roasted and sold JPY 2,500/200g. Drip tool is on your choice, but my recommendation is either paper or Nel Drip. Mesh coffee filter, French Press and AeroPress add too much oil into a cup to confuse, to dim, detail of flavor with their roasting.
Beans: Finca La Joya
Roaster: Nama-mame Hompo
Roasting Degree: City
Origin/Area: San Jerónimo, Comayagua, Honduras
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,600m
Variety: Catuai
Process: Fully-washed
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 2
Richness: 2 ※Grade 1 to 5
【Impression】
Medium, soothing, smokey, mellow aroma, apple woods, lemon, almonds, roasted chestnuts, licorice, hickory like top note, thick layer of sweetness, orange, slightly tangy, light acidity, white grapefruits, smokey mouth feel as a long lasting aftertaste.
【Note】
To be honest, this beans was the one impossible to trace both the importer and the estate/grower, "Javier". Since there are no access to the record of Honduran National competition winners, the information below is hearsay without confirmation. Please let me know if you have any information about "Finca La Joya" in Honduras, not in Guatemala.
"The owner of Finca La Joya, Javier, started his own coffee farm 22-years-ago with 0.7ha. Now, the estate is expanded to 10ha and grow two varietal, Catuai and Pacas. He devotes his passion to improve quality, which celebrates him with two National winner awards."
Name: Cornelio Nunez
Roaster: Coava coffee roasters
Roasting degree: City
Area: Petatillo, Copán, Honduras
Variety: Catuai
Grade: N/A
Screen: N/A
Altitude: 1,550m～
Defect: N/A
Processing Method: Washed
【Impression】
Medium, citric top note, high tone black pepper like spicy aroma hidden, milk caramel like sweet aroma as bottom note, light, juicy, transparent, high tone, citric as lime juice, lemony, clear, fine bitterness follows, thin layer of maple syrup like sweetness beneath, fruity bitterness as a long lasting aftertaste.
Good for paper drip.
Medium ground w/ Melita dripper is preferable.
Beans: La Molienda
Roaster: Verve Coffee roasters
Roasting degree: Medium
Area: San Luis Planes, Santa Barbara
Altitude: 1450 masl
Varieties: Pacas
Processing: Fully washed and sun dried
Screen: N/A
Grade: N/A
【impression】
Medium, soothing aroma, lemony, lime citric, nutty, roasted Spanish peanuts, roasted cacao, light body, airy flavor, mellow, tint of citric acidity, juicy fresh apricots and green grapes, ruby oranges, sheer bitterness as cocoa, clear maple like sweetness, juicy fresh sweetness as a long lasting aftertaste.
【Note】
Past 8 yrs, the coffee world has been changing rapidly and so has Honduran coffee. La Molienda estate is blessed to harvest high quality beans and this catura is the COE quality.
Beans: Honduras Ocotepeque la España
Roaster: Four Barrel Coffee
Origin: Ocotepeque, Honduras
Roasting degree: Medium
【Impression】
Medium body, citrus sweet aroma, oranges, Mandarine oranges, tangors, lemon zest, fruity, soothing, aromaful, light texture, smooth and mild, well harmonized aroma, well-balanced, cooling acidity, light and soft tone, citric, white grapefruits, orange candy, juicy sweetness as white grapes, maple butter, cocoa, white chocolate, orange candy, thin layer of bitterness, solid, juicy comforting sweetness as a long lasting aftertaste.
Suitable for non coffee lover. Both dark and weak will make well established flavor.
【Note】
This beans were on "Cupping California" at SFMoMA, Aug. 2012. This bag was brought in Nov. 2012 with a note, "limited" and forgotten to be posted since then. Is this available in Four Barrel now? Well, there are always some Honduran beans, I am sure, but it is difficult to guarantee.
This specific Honduran beans gives astonishing flavor. Hope this will be on the regular menu list.
Name: Honduras High Grown
Roaster: Kasyu,
("珈琲庵 珈集", Cafe Kasyu)
Roasting degree: High
Area: N/A
Variety: N/A, Arabica
Grade: HG
Screen: N/A
Altitude: 900-1,200m
Defect: N/A
Processing Method: Washed
【Impression】
Medium to heavy body, watery texture, nutty aroma with caramel, juicy but flat flavor, high citric acidity, mix of orange and tangerine, sweetness of almond together with coconut butter and caramel, tangy bitterness, watery light tone, a short lasting aftertaste of smoky sweetness and tint of acidity.
Balanced but flat, w/o significant character to be noted. Light like water, which may be favored by non coffee lover.
【Note】
Honduras used to be high status, and still is. Coffee in Honduras originally has been brought by the Spaniards in 1700's from the Ethiopia area of Africa, where coffee were originally grown. Most of Honduran coffee is a rich arabica, grown in highlands. Honduran government has been strictly regulating "branding" of their coffee in terms of elevation, about 1,500m ( 4900feet). The highest criteria is SHG, which is given to beans grown 1,500 - 1,950m.
