Description
Nestled near the pyramids of the Mayan King known in the records as “18 Rabbit” (from which this coffee pulls its name),
18 Rabbit (18 Conejos) is a collective of farms all owned by different members of the Zelaya Ontreras family. Dulce Marlen, the owner of Finca Dulce Luna, is the matriarch of the family, and the owner of 18 Rabbit exports. Her and her husband were pioneers of both organic and Biodynamic farming techniques, being intentional about naturally regenerating the soil they use for their agriculture. Members of the 18 Rabbit family have placed in the top 10 for Honduras’ Cup of Excellence, and work together to create unique fermentations and cupping experiences for their partners.
One pound each of:
Honduran Org. 18 Rabbit Microlot – Washed Processed
Tasting Notes: A good clean cup high rated cup of Honduran coffee. Good cup from light to dark. At light roasts it will have some lemony acidity and a sweet edge, pulls some balance with a more peanut like nuttiness. Medium roasts introduce a more chocolaty than nutty tone and mute up some of the citric making it a bit smoother of a cup but also less complex, good daily drinking territory. Darker roasts taste nice but will have some roasty/smoky characteristics along with a good body. A rich and sweet cup for dark roast fans.
Roasting Notes: An easy coffee to roast. Even roasting with medium/low chaff levels. Getting just a touch past 1st crack is good for the lighter roast points. A little sheen on the surface will mark medium roasts, a hint of oil on a bean or two for darker roasts.
Tasting Notes: A good example of a wild honey processed coffee. We thought best around a medium roast, pulls greater flavor depth without being too strong or acidic. A little fruity, buzzy acidity, rich and sweet nutty/chocolate like tones. Can go lighter or darker dependent on personal taste preference. Lighter roasts will be bright and frontloaded with fruity/floral/citric tastes, darker roasts flip the tastes, a stronger semi-sweet and robust chocolate/smoky tone with some fruity highlights as the cup cools.
Roasting Notes: A bit more challenging to roast, higher chaff and roasts pretty uneven but well worth the challenge. I would cut the batch size a bit and bring it up to temp a bit slower. When shooting for the lighter roast mark you have to make sure to get the lighter beans through first crack otherwise you will want to flick anything out of the roast that has not quite expanded. Medium roasts a great and much easier to insure those lighter beans get where they need to be. Pushing close to 2nd crack still creates a tasty cup but will mute a lot of acidity and fruity factor, into 2nd crack is not recommended.
Honduran Org. 18 Rabbit Microlot – Natural Processed
Tasting Notes: A very fruit forward, delicate and sweet cup. Best served in the light to medium roast range. At light roasts it hold up well but will be higher acidity and very fruity and winy upfront, only a hint of a darker toned contrast. Medium roasts introduce a more chocolaty balance and mute up some of the acidity making it nice for a lower acidity fan. A great mix of fruit and chocolaty factor where one can play with the balance of tones through roast level. Darker roasts are not recommended, get edgy and smoky with a little hint of fruit coming through.
Roasting Notes: A bit more challenging to roast, higher chaff and roasts pretty uneven but well worth the challenge. I would cut the batch size a bit and bring it up to temp a bit slower. When shooting for the lighter roast mark you have to make sure to get the lighter beans through first crack otherwise you will want to flick anything out of the roast that has not quite expanded. Medium roasts a great and much easier to insure those lighter beans get where they need to be. Pushing close to 2nd crack still creates a tasty cup but will mute a lot of acidity and fruity factor, into 2nd crack is not recommended.
Cafe Kreyol goes into some of the most impoverished and troubled areas that are within prime coffee growing territory. They organize farmers, teach how to correctly process beans & guarantees purchase of the beans at way above market prices. They ensure the funds go directly to the farmers and strive to economically turn around some of the more troubled and impoverished areas in coffee growing territory, putting people to work at well above average wages and ensuring future livelihoods.
Joey, the head of Cafe Kreyol, even strives for his US employees the above statement. He finds the hardest working individuals with great work ethics that for one reason or another have really been put down with employment and troubled times to help them recover and build a resume while also being able to help others.
One can feel really good about supporting any of Cafe Kreyol’s projects and for the most part – really tasty coffees as well.
Cafe Kreyol projects including this one are project coffees, these are not a 0 defect large screen coffee. It takes around 5-7 years to really turn out a prime coffee operation and most of these are on year 2-3. Great tasting cups but keep in mind – not the worlds best screen.
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