- Very special macerated coffee flavors
- Crazy fermented acidity with sweet notes
- Wicked dark raw chocolate aftertaste
Processing: 72h Macerated Natural
Importer: Falcon Specialty Coffees
Rob Says: First a all a big WARNING to all those who are going to drink this. This is not a normal coffee and might surprise you. I think there will be big lovers, but also a lot of haters, for our first ever macerated coffee.
But what does macerated coffee mean?
Carbonic maceration is a term lifted from the wine industry, where whole grapes are fermented without pressing the juice. In the carbonic method for coffee fermentation, first, the coffee cherries are siphoned to remove low-density “floaters,” then added to an airtight tank with a one-way valve, much in the same way as in the anaerobic method. Because the skins of the cherries are left in tact, fermentation may take days or weeks. The varying levels of pressure in the tank create different available sugars and pectins for the microbes to macerate. Near the bottom of the tank, the coffees are gently pressed over time by gravity, whereas cherries near the top of the pile remain unpressed and fermentation will occur slowly and almost entirely inside the skin of the fruit.
Tastewise you add a lot of flavors, think Balsamic vinegar and kombucha, to the coffee.
WE PLAN TO LAUNCH THIS COFFEE AROUND OUR NATIONAL DAY, 21ST OF JULY.
- Clean cup with silky mouthfeel
- Nice sweet (custard) & sour (lime) balance
- Notes of milk chocolate, caramel, fudge
Producer: Santos Reyes Lopez
Altitude: 1650 masl
Processing: Fully washed
Packaging: Vac packed
Importer: Nordic Approach
Rob Says: This wicked IH-90 variety is a cross between a Timor Hybrid and a Caturra, it was developed by the Instituto Hondureño del Café and is similar to Catimor.
A small word on Honduras, as a coffee country; the coffees from Honduras can be so amazing when they are from the right places and are processed well. In our opinion they often have more complexity, depth and richness than most other Central American coffees. These days there are also so many special experiments going on here that’s it is quiet normal that we, at Caffenation, try to bring a couple of mixed processed lots to you in the summer months.
THIS IS COFFEE LANDING AROUND THE 4TH OF JULY….
- Plum and blue berry notes
- Velvety body
- Sweet cup
Farm: El Triunfo
Location: Pacayas area of Corquin, Copan
Altitude: 1200 masl
Variety: Catuai Rojo, Ihcafe 90
Importers: Falcon Coffees
Rob Says: Every year we become more enthusiastic about natural processed ‘Centrals’. This year Honduras and Guatemala seems to have our preference.
Yolanda manages her farm with the help of her husband and her three sons who are all studying agronomy. The farm is pure red catuai, which Yolanda prefers for it’s great production and good cup quality. The farm is only small, at two hectares, and most of that is native forest and shade trees, since Yolanda believes that the key to the quality of her coffee is in the synergy of coffee with the rest of the environment.
We thank once again these farmers for the great precision and hard labour they deliver.
THIS COFFEE IS EXPECTED AUGUST 2018
- Berries and Cherries
- Buttery body
- Smooth and Sweet cup
Location: Las Cascada, Gualme Corquin Copan
Farm Size: 7ha
Altitude: 1450 masl
Importers: Falcon Coffees
Rob Says: After a disappointing 2017 crop we have Honduras back on the map.
We cupped many coffee from this country to finally find this one with the highest cupping score.
AVAILIBILITY: START OF AUGUST 2018
- Rich Body
- Unbelievable Sweet and Fruity
- Funky Natural/Sweaty undertone
A while ago on the cupping table we found a true jewel and it was a natural processed coffee; a practice that’s gaining more and more interest in the Specialty Coffee world.
And where the Ethiopian naturals were the ones everyone was looking for, we notice the Central American farmers and washing stations are getting better and better at it every year. As does Bryan Orellana in Honduras.
Finca Orellana consists of about twenty hectares of Bourbon, Pacamara and Catuai varietals. Every single coffee tree was situated so it would receive just the right amount of shade provided by the towering trees above it. The soil had been analyzed and naturally fertilized so it contained just the right nutrients and minerals for coffee growing.
Bryan Orellana’s methods are exceedingly rare in Honduras. His closest neighbors farm is covered only with coffee trees and none of the techniques Bryan is working with are used there.
Since we believe this is a truly unique coffee we bought the full lot, so we can offer it as an exclusive coffee for Europe.