TRADITIONAL
Nº 253 Guatemala San Jeronimo
Country: Guatemala
Process: Washed
Grown / Region: Atitlán
Altitude: 1600m
Varietals: Typica
Producers: Bressani family
Tasting Notes: Blackcurrant, Dark Chocolate & Marzipan
Roast Level: Dark 5/5
The San Jeronimo farm is situated around the volcanic soils and lake of Atitlán and enjoys high mineral soils, cool winds and a longstanding culture of coffee cultivation. This coffee is typical of the region with flavours of sweet almond, chocolate and a crisp yet balanced acidity. The roast style is darker, balancing the bright fruit notes with lots of caramelisation and the result is a full bodied, rich and quaffable coffee.
DISCOVERY
Nº 245 Honduras Finca La Valentina
Country: Honduras
Process: Honey Process
Grown / Region: Montecillos, La Paz
Altitude: 1600m
Varietals: Ihcafe 90, Red & Yellow Catuai
Producers: Carlos Ernestor Mejia
Tasting Notes: Raspberry, Vanilla & Milk Chocolate
Roast Level: Medium 3/5
Flavour Category: Fruity, Chocolate & Caramel
FARM NOTES:
This coffee is processed using the traditional sun-drying method. The freshly picked cherries are pulped and dry-fermented with the mucilage still intact for 2 - 3 days before sun drying for 12 - 15 days.
The producer, Carlos Mejia, is also the manager of the Co-operative that processes and exports this coffee. This Co-op has been handed down through five generations of his family, and now includes 40 neighbouring producers who form the alliance.
Honduras has been traditional thought of as a producer of nutty, chocolatey balanced ‘blender’ coffees. But farms like Valentina are looking to the changing tastes of the speciality market and producing more refined, complex flavour profiles. This honey processed lot is de-pulped and dry fermented for 2-3 days before sun drying for 12-15 days. The result is a floral fruit sweetness reminiscent of vanilla and raspberry jam, and still with a more typical characteristic of milk chocolate.