Honduras El Liquidambar, Washed
- Regular price
- $19.00
- Sale price
- $19.00
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- per
COFFEE PROFILE
This Washed lot has complex notes that range from herbal, to fruity and caramel-like. A deep cherry note is complimented by a caramel sweetness, with hints of lemongrass in the aroma and finish.
| TASTES LIKE | Cherry, lemongrass and caramel |
| ROAST | Espresso |
SOURCING
Mary Nery Marquez is a very talented producer and the owner of four farms including El Liquidambar. After the unfortunate passing of her husband, Mary decided to take the quality of her coffees to a new level in order to increase their income and help her children finish their studies and continue playing football. With the help of her eldest son Roger, they began to better understand the specialty coffee industry, taking advice from IHCAFE and local producers in the area.
In 2015, Mary and Roger placed 6th in their first entry into the Cup of Excellence with an average score of 89.27, and they did this without owning any wet mill facilities. The award gave them incentive to invest in their own infrastructure, such as African drying beds, to control more of the cherry processing themselves. They returned to the Cup of Excellence competition in 2017 and once again took 6th place with an average score of 89.22.
| PRODUCER | Mary Nery Marquez |
| REGION | Marcala, La Paz |
| VARIETAL | Bourbon |
| PROCESS | Washed |
| ALTITUDE | 1450 masl |
Origin
Marcala, La Paz, Honduras
Honduras has a number of coffee-growing regions, with six main coffee-growing states, known as ‘departments’: Agalta, Comayagua, Copán, Montecillos, Opalaca, and El Paraíso. The Marcala region, south-west of La Paz and located within the Montecillos department, is renowned for the exceptional quality of its coffees, arguably among the best in Honduras.
Most of the coffee grown in Marcala today is Typica, a variety that has adapted particularly well to the varying micro-climates and altitudes throughout the region. The presence of abundant sun and rain in La Paz is perfect for coffee cultivation, and the varying micro-climates result in a variety of ripening periods and expressions of flavour profiles. This variance, combined with the rich volcanic soil, mean that coffees from each valley in La Paz can differ from the next and are of high quality.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 9-20 days after roast |
| Brew Parameters | Dose 20.3-20.7g in the portafilter to extract 39-41g in the cups in 24-29 seconds at 93.5 degrees C |
| Best Freeze Date | 10-13 days after roast |
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