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Honduras Entre Caminos, Natural

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$19.00

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$19.00

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Dark chocolate, plum and red apple

Weight 200g

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200g

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COFFEE PROFILE

This Natural processed lot is fruit-forward, sweet and complex. A bright note of red apple develops into a rich, ripe plum flavour, with an undertone and dark chocolate present across all stages.

TASTES LIKE	Dark chocolate, plum and red apple
ROAST	Filter

SOURCING

Situated in the mountain range of Montecillos, 16km from the town of Marcala, lies the coffee farm Entre Caminos. Meaning 'between journeys', this farm has been owned and managed by three generations of the Contreras family.

Fernando Contreras began producing coffee at Entre Caminos in 2012 on only one hectare of land to produce coffee in a way that wasn't detrimental to the local environment. He only undertakes Natural processing at the farm, requiring fewer natural resources than other processing techniques.

In addition to his environmental focus, Fernando and the workers at Entre Caminos are passionate about meeting consumer needs and the meticulous preparation of each harvest. When asked about his work, Fernando says "My dream and my goal are that each cup of coffee that we offer meets our coffee style because each seed is harvested with love... when they sip our coffee, customers are transported to our farm, and they can enjoy the nature, the flowers, and the joy of people who harvest the coffee."

PRODUCER	Fernando Contreras
REGION	Marcala
VARIETAL	Icatu and Catuai
PROCESS	Natural
ALTITUDE	1700 masl

Origin

Marcala, Honduras

In Honduras, Arabica coffees are grown across a number of regions, with six main coffee-growing departments: Agalta, Comayagua, Copán, Montecillos, Opalaca, and El Paraíso.

Over the past few years, coffee has become one of Honduras' most prized exports due to its sweet aromas and rich flavours. Each of the country's six coffee producing regions adds a nuanced flavour, making Honduran coffee some of the best and sought-after coffee in the world.

This region is located in the high mountains in the southwest of Honduras. Here was where the country reaped one of the first high-quality coffees in the early nineteenth century. Marcala coffee region contains part of the Lenca Trail, a 76-mile route winding through Honduras’ western highlands, giving a window into the culture of the Lenca people. Many of the coffee farmers in this region are of Lenca descent and employ traditional methods to coax the best out of soil and trees. Marcala was the first Central American growing area to gain Protected Origin Denomination for coffee.

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	6-20 days after roast
Brew Parameters	Dose 20g in a V60 and add 300g of water in 5 pours of 60g between 87-89 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 2:30 and 3:00
Best Freeze Date	8-12 days after roast