TRADITIONAL
Nº 166 El Salvador El Horno
Country: Apaneca-Ilamatepec Mountain Range
Process: Washed
Grown / Region: Ahuachapan
Altitude: 1050m
Varietals: Caturra, Pacas & Sarchimor
Producers: Jose Gutierrez
Tasting Notes: Treacle, Toasted Hazelnut, Baked Apple
Roast Level: Dark 5/5
FARM NOTES:
This coffee is sweet, nutty, and has a subtle baked fruit note; making it the perfect early-morning brew or base for an espresso drink.
It is shade-grown and benefits from a 6-month dry period which allows the natural fruit sugars to develop, giving this coffee its easy-to-love versatility.
DISCOVERY
Nº 167 Honduras Cafesmo
Country: Apaneca-Ilamatepec Mountain Range
Process: Washed
Grown / Region: Ahuachapan
Altitude: 1050m
Varietals: Caturra, Pacas & Sarchimor
Producers: Jose Gutierrez
Tasting Notes: Strawberry, Sweet Sherry, Cocao Nib
Roast Level: Medium 3/5
FARM NOTES:
Finca El Horno is named for the natural rock formation that Jose Gutierrez discovered when he first purchased the farm. The coffee grown here is protected by native shade trees, and the 6 month dry season helps concentrate the natural sugars of the coffee cherries, producing a super sweet and indulgent coffee.
A classic example of a natural processed coffee from Honduras, this coffee combines optimum cultivation with careful fermentation. Flavours of strawberry and high quality cocoa make for the perfect espresso base.
This coffee is cultivated around the hills of Mercedes in Southern Honduras, close to the Guatemalan and El Salvadoran borders. The peaks here offer protection to the coffee farms from any extreme weather, as well as provision of natural shade and an interesting micro-climate. The natural process is labour-intensive, but uses little machinery or natural resources such as water. The coffee cherries are dried and regularly raked and can take from 20 - 28 days to fully dry.