A sweet, clean cup that comes off on the delicate side when roasted light. Notes of caramel drizzled almonds, brown sugar, cacao nib accent and hop flower aroma. City to City+.
|Region||Santa Maria, La Paz|
|Drying Method||Patio Sun-Dried|
|Arrival date||September 2019 Arrival|
|Bag size||69 KG|
|Cultivar Detail||Lempira, Catuai, Parainema|
|Appearance||.2 d/300gr, 16-18 Screen|
|Roast Recommendations||City to City+|
Yuliana Aguilar manages Finca La Demetrio, a 7 hectare farm located in the town of Santa Maria, El Naranjo. Tucked away in the Cordillera de Montecillos, the farm sits at 1,300 meters above sea level and is planted in a mix of cultivars including Lempira, Catuai and Parainema. Similar to many of the other Honduran coffees we buy, they use a water conserving Penagos depulper to remove the fruit and some of the mucilage that is stuck to the seed. But she also employs traditional fermentation too (without water), soaking the coffee for 24 to 36 hours in cement tanks in order to break down the remaining mucilage layer. They cover the fermenting coffee with banana leaves in order to control temperature and consistency from one batch to the next. In order to check if the coffee is ready, a stick (often a broom handle) is pushed into the coffee, and if the beans don't collapse into the hole that's left behind, it's done. The remaining fruit is then rinsed away and the coffee is moved to drying rooms where it takes 2 - 3 weeks to dry. We found Yuliana's coffee to be a fairly bright cup for Honduras, that expressed top notes like hops and some tea-like, as well as a clean, underlying sweetness. Light roasts really suit this coffee, dialing in some of these more delicate cup flavors.
At City+, the dry fragrance has a clean sweetness that smells a bit like caramel drizzled almonds. The bittering coffee smells hint at roasted nibs in the wet aroma and quickly give way to more of the caramelized sweetness that's sensed in the ground coffee. This coffee cups with clean, mild flavor characteristics, a lighter body than some other Centrals we have, which translates as a more delicate cup profile when taken into account with soft top notes. Hop flower and tea-like aromatics are some of the highlights in the brew, lifted from layers of unrefined sugar sweetness. Brown sugar is one of the stronger flavors and helps connect roasted nut and toffee accents to the bittersweet finish. I enjoyed this coffee as a light roast brew, so sweet and clean in light to medium roasts with impressive acidity for Honduras. I wouldn't go beyond the outside edge of City+ in order to retain the delicate cup character.