coffee

Honduras – Finca La Bendicion**

$17.95

**This coffee roasts to order on Tuesday of each week**

 

This honey processed micro-lot grown by Edgar Giron has vibrant and fruity aromatics, with balanced flavors of cranberry, apple, and milk chocolate.

 

Farmer: Edgar Giron

Region: Belen, Ocotepeque

Variety: IHCAFE 90 and Lempira

Process: Honey

Importer: The Coffee Quest

Tasting Notes: Vibrant and fruity aromatics, reminiscent of gummy bears. Layered and balanced flavors of cranberry, apple, and milk chocolate. Soft body, rounded acidity.

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Description

About the coffee sourcing

Finca La Bendicion is located in Belen, Ocotepeque, Honduras and run by Edgar Giron. The farm sits at an elevation of approximately 1,800 m.a.s.l and consists of a total of 4.1 Hectares in production, with a mix of IHCAFE 90 and Lempira varieties. Edgar originally raised livestock (and still does), a business he inherited from his father. It wasn’t until 2007 that he planted his first plot of coffee, starting with just IHCAFE 90. Since then, Edgar has produced various micro-lot quality coffees over the years. He has participated in various contests and even placed 7th place at IHCAFE’s Coffee Fest (IHCAFE is the governmental organization that oversees all things related to coffee in the country, similar to the FNC in Colombia). Over the past several years, the government has implemented several changes that affected small-holder farmers, most notably directed towards reducing waste by those surrounded by reserves or protected areas. As such, Edgar joined CAFESCOR in 2014, where he delivers his coffee in cherry. Through the organization, he not only receives technical assistance but also helps find new markets for his coffees. In addition to coffee, Edgar also has numerous shade and fruit trees, such as silky oak, guamo, and plum trees. This honey processed lot is made up of both IHCAFE 90 and Lempira varieties and was processed at CAFESCOR’s Central Wet Mill. This coffee was grown without the use of any chemicals or pesticides.

Honey Process 

All coffees must be processed after they are harvested. Processing is the act of removing the skin, pulp, mucilage, and parchment that surround a coffee bean. How a farmer chooses to process the coffee will have a significant impact on how that coffee tastes.

For honey processed coffees, after the coffee cherries are harvested, the outer cherry skin is removed and the coffee seeds are left to dry with the sticky mucilage. This is in comparison to washed coffees (where the skin, pulp, and mucilage are entirely removed before drying), and natural coffees (where the coffee cherries are left to dry intact).

The resulting cup of the honey process typically exhibits rounded acidity and a moderate amount of sweetness, with a somewhat heavy but clean mouthfeel.

Tasting Notes:

Vibrant and fruity aromatics, reminiscent of gummy bears. Layered and balanced flavors of cranberry, apple, and milk chocolate. Soft body, rounded acidity.

Recommended Brew Method:

Chemex