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Honduras Copan -El Macuelizo "Onan"

Balanced dark sugar and walnut flavors, subtle spice and fruited notes. Sweet fruits boosted at Full City, with a flavor of chocolate fig. City+ to Full City+. Good for espresso.
Out of stock
86.2
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Aug 3 2015
Lot size 3bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai, Caturra
Grade SHG EP
Appearance .2 d/300gr, 15-18 screen
Roast Recommendations City+ to Full City+ works well for this coffee
Weight 1 LB
Recommended for Espresso Yes
"Onan" is both the name of the farmer as well as the small lot-separation from his Finca El Macuelizo. 3.5 hectares in total, Onan's farm is situated in the mountainous region of Celaque National Park, and is comprised of Caturra and Catuai_ varieties. We bought this coffee through a direct partnership between a local exporter and farmer-group association. Onan is one of several hundred members of the latter, whose benefits from pooled resources includes building a wet-mill (replete with new eco-pulper), subsidized production and agricultural costs, and agronomical and business support from hired technicians. And through their export-partnership they're afforded a direct connection to the global coffee market, important in getting the best possible price for their coffees. Before and after dry-milling, the coffee is hand-picked through, removing any visible physical defects. This is apparent when culling over a few hundred grams of green coffee, recovering only a few nicked beans.
The dry grounds have a spiced, dry fruit smell smell to them, like clove and cinnamon powder sprinkled on dark red raisin. The fragrance is very sweet, and goes from a retronasal-like sweetness of cane juice in light roasts to sort of musky molasses, and cola smells around Full City. There's a candy-sweet toffee smell in the wet aroma, and with a walnut note revealed when breaking through the coffee crust. The cup flavors show restraint, balance between brown sugar sweetness and black walnut at City+ roast, with bittersweet cocoa and cinnamon edging in as the cup cools. It's a low-acid coffee, a profile that will appeal to fans of other washed Central American coffees. Full City (FC) roasts build a surprising, sweet fruit tone that pairs well with a flavor of high% cacao bar. 'Nuttiness' found at the lighter end of the roast spectrum is diminished at FC, and the finish carries a pleasant flavor of chocolate fig. Full City and FC+ roasts will make great single-origin espresso or a fantastic blend base, offering heavy chocolate tones, and lasting bittersweetness.