Description
A nice, fresh and certified standard Honduran arrival. Grown by small holders in the Copan region and processed by the CAFESCOR co-op, which helps its members achieve organic certification and provides access to fertilizers and agronomists . Hondurans like this make for great neutral daily drinkers, softer nutty/chocolate tones. Lower acidity cups with a medium to full body (richer). Works great as a more neutral daily drinker, blend base, espresso (darker roasts) or half-caff.
Relatively new to specialty coffee processing in western Honduras, CAFESCOR has quickly made a reputation that is turning heads. The success starts with a well-defined plan for centralizing the collective efforts of more than 400 member-producers. With a centralized wet-mill designed to receive cherries from all of its members, processing consistency is stellar. The mill floats cherries using recycled water to remove less dense and damaged beans before depulping. After depulping, coffee is washed with a demucilager, which uses very little water.
Tasting Notes: Best medium to dark roast, can risk a dryer peanut taste at light roasts. Nice and chocolaty cup with some nutty accents, just like a good Honduras should be. Lower acidity and medium bodied, a sweeter edge assuming its not roasted super dark. Clean, rich and smooth cup on the more neutral side, easy drinking. Medium roasts were our favorite but might be a little mild for some. One can put a little heft and stronger bakers chocolate tone by touching or going slightly into second crack.
Roasting Notes: Easy to roast. Slightly inconsistent bean size but a nice screen of coffee, pretty even roasting with medium/low chaff levels. Light roasts can get a little nutty/herbal, but these tones will blossom into rich and chocolaty notes as the roast progresses. A couple shades past first crack to as dark as you want to go. Light/Medium roasts have nice balance, a little hint of acidity and more nutty/caramel like tones but be sure to error a little darker than lighter. Past a medium roast, turns into a little bolder cup, just touching 2nd crack is a nice roast level for darker roast fans.
Washed parchment is placed on patios to pre-dry and then mechanically dried in horizontal dryers called guardiolas. Furnaces burn recycled coffee parchment to heat the guardiolas. Dried parchment is stored and milled Corquin, which has mild weather conditions ideal for resting parchment and preparing coffee for export. CAFESCOR has a fully staffed cupping lab equipped to cup through every lot and ensure consistent quality.
CAFESCOR has also worked collectively to establish a number of norms required for certification including organic certification. CAFESCOR goes another step-in centralizing efforts with an organic fertilizer production plant that uses coffee pulp as the base ingredient and California earthworms to promote decomposition. An average of 3,000 pounds of organic fertilizer is produced for every hectare of coffee production. All of this work means producer-members can focus all of their attention on year-round farm management and picking the best cherry possible.
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