Honduras Belarmino Contreras Finca Genesis: Sample Coffee Brew Crew

Honduras

Belarmino Contreras
Finca Genesis

Released November 7, 2018

Tasting notes

Poached pear, rhubarb, vanilla
Medium bodied with balanced acidity

We’re excited to share this coffee from Roberto Belarmino Contreras Rodriguez, whose farm is located in the Las Flores community in the municipality of Santa Barbara.

One of his coffees, Finca Genesis Lot 19, placed 19th in the 2017 Honduras Cup of Excellence. This is another of lot of coffee from the same farm.

Roberto Belarmino Contreras Rodriguez

He says the key to his success was keeping the crop in optimal conditions. He also picked only ripe cherries, wet milled in a clean and well calibrated machine, carefully monitored fermentation, and controlled the drying process in solar driers.

He hires 3–4 people to help run the farm throughout the year, plus 15 pickers hired from the local community during harvest season.

Cup of Excellence is a competition for the very best coffee in each country.

These COE coffees are sold in a special auction, and earn the farmers a big premium to recognise the unique flavours

Country: Honduras

Region: Las Flores, Santa Bárbara

Altitude: 1550m above sea level

Varietals: Parainema

Process: Honey

Producer: Belarmino Contreras

Harvested: March 2018

Map showing location of Honduras Belarmino Contreras Finca Genesis

Also from Honduras:
Finca Genesis COE #19
blackcurrant winegum, violet, nashi pear
Juan Contreras Finca Miraflores
plum, blackcurrant, red grape
Rafael Ramirez
date, citrus rind, plum
Yire
melon, pink grapefruit, orange peel
El Diamante
concord grape, lime, wild berries, creamy

El Diamante 2014 Harvest
vanilla, sugar plums

What makes up Honduras Belarmino Contreras Finca Genesis?

Varietals

Parainema varietal

A relatively unusual hybrid created in the 1980’s by IHCAFE, Honduras’ national coffee research centre

The location

Coffee from Honduras

The largest producer of coffee in Central America and one of our favourite coffee producing nations, capable of producing fruit driven coffees with a great, vibrant acidity.

Farm processes

Honey process

This technique leaves some flesh on the coffee cherry as it is washed and dried. This tends to give a slightly sweeter flavour, but can also reduce the quality and longevity of the coffee due to the fermentation of the sugars in the flesh.