Our trip to Central America earlier this year included our first visit to Honduras. Honduras is a relatively new origin for us and one we are keen to explore. Our visit took us to the coffee growing departments of Cortes, Santa Barbara and Lempira.
This coffee hails from Finca El Cimarron, a picturesque 15 hectare farm situated on the outskirts of San Pedro Sula in Cortes Department. Of this area, only 6 hectares is farmed with the remaining 9 hectares a designated bio-reserve area with protection for fauna. Owned by the Rodriguez family for generations, El Cimarron is currently managed by brothers Marcos and Olvin and is one of the most innovative and enterprising farms we have visited. Annual production currently averages 245 bags with a sizeable portion of this destined for Europe.
This particular lot consists of yellow catuai and caturra varietals. The cherries were hand-picked, fully washed, naturally fermented in tanks and finally sun-dried on patios. The resulting coffee is characterised by sweet, citric acidity with notes of blood orange, warm spice, cacao and caramel
SUGGESTED RECIPE: 23g, in 40g, out 34sec
PRODUCER: Marcos and Olvin Rodriguez
VARIETAL: Yellow Catuai, Caturra
ELEVATION: 1,300 MASL
PROCESS:HAND-PICKED, FULLY WASHED, NATURAL FERMENTATION IN TANKS, 100% SUN DRIED