This is a washed SHG grade microlot from producer Nicolas Alvardo's farm Finca El Pino in the Montecillos region of south-west Honduras. This lot was produced as part of a collaborative project with Beneficio San Vincente.
Nicolas Alvarado Cárcamo is a small farmer from the community of Los Andes, Santa Barbara department. Nicolas started working with coffee 17 years ago when his father gave him 1ha of land as inheritance, having previously dedicated his time to farming vegetables. The farm was productive enough that Nicolas was able to purchase some more land from his brother. It was around this time that he heard about the potential of specialty coffee and decided to dedicate himself to improving quality to access this new market.
Finca La Cruz is a 4.9ha farm situated at 1,750masl and includes the varieties of Pacas (50%), Ihrcafe 90 (50%). This lot is 100% Pacas.
Ripe coffee cherries are pulped on site and then dry fermented in a wooden box for an average of 14 hours. The coffee is then washed in this same box with 3-4 clean water changes until the remaining mucilage has been removed. After washing the coffee is pre-dried for 1-2 days, during which it is intensively handpicked to remove defects. It is then transferred to a solar dryer/greenhouse where it dries for a further 6-10 days depending on the ambient conditions.
This coffee comes from the village of San Jose de Los Andes on Santa Barbara Mountain, a mountainous massif with an area of 121.3 km2 and a maximum height of 2750 meters above sea level, which is mostly a virgin forest reserve declared as a national park since 1987.
Most of the native people of the area began to grow coffee since the 1940s, mainly in the lower areas, although it was always a secondary crop. From the 1970s, coffee became the main crop in the area, promoted by the rise in prices at that time, with Bourbon being the most widespread varieties. Since then coffee has become the basis of the local economy for these communities, as well as an important cultural element.
The Montecillos region is notable for its high altitude and subsequently cool temperatures, which allow coffee cherries to mature slowly and develop increased complexity in the cup.
|Region|| Santa Barbara, Montecillos|
|Farm|| Finca El Pino|
|Altitude|| 1750 masl|
|Proc. Method|| Washed|
Tasting notes: Delicate and bright yet balanced with a medium body and flavors of watermelon, lemon, and apricot.