This lot is carefully harvested on Cesar Fernandez's farm when the coffee cherry is crimson red and the sugars have matured to their highest levels. Sweet fruit hints: pear juice, ripe red apple, pineapple, red berry. It has a very juicy mouthfeel and sweetness, with a cinnamon spice accent. As it cools, there is a ripe citrus note, mandarin orange in nature, that comes out. City to Full City roast, fantastic across a wide range of roasts.
We did not buy a ton of Cup of Excellence lots this year, but I am very happy with the ones we have offered, including this lot from Cesar Fernandez. He started his farm in 1985, inherited from his father. The farm is in El Cielito area of the Santa Barbara Department in northern Honduras. It's a region where we have found great micro-lots in the past. His farm is at 1550 meters, 2.5 hectares with 1.5 planted in coffee. Although it is a very small farm, it is his main income; He works and lives at the farm as well as the eight family members. His harvest starts in January until May. It's a traditional wet-process fermentation coffee, with a 12 hour cycle in the fermentation tank, depending on weather and temperature. Then the coffee is washed and laid out on cement patios to remove the excess water. He says his success lies in picking only the red cherries to improve quality, giving the coffee a good wash time after fermenting, besides an efficient milling. The dry fragrance has a very full, rounded bloom to it, sweet and nutty. There is a praline-almond nut scent, red apple, cinnamon and caramel. The wet aroma has a pineapple-like brightness, dark berry scent, and dark caramel sweetness. The cup has many sweet fruit hints: pear juice, ripe red apple, pineapple, red berry. It has a very juicy mouthfeel and sweetness, with a cinnamon spice accent. As it cools, there is a ripe citrus note, mandarin orange in nature, that comes out. It's no wonder it did well in the competition, rising to 8th place the first time it was entered in the event. It's a very seductive flavor profile, and supports the Cesar's claim that he is careful to pick only mature coffee fruits. This is the flavor that develops from crimson red coffee cherry, when the sugars have matured to their highest levels.