Honduras Finca Genesis COE #19: Sample Coffee Brew Crew

Honduras
Finca Genesis
COE #19

Released September 27, 2017

Flavours of blackcurrant winegum, violet, nashi pear
Body 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, and placed 19th in the 2017 Honduras Cup of Excellence.

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, earning farmers a premium to recognise the unique flavours from each farm.

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, Pacas
Process: Washed
Producer: Roberto Belarmino Contreras Rodriguez
Harvested: December 2016
Body: Medium
Acidity: Vibrant

What makes up Honduras Finca Genesis COE #19?

Varietals

Pacas varietal

A natural mutation of the Bourbon variety

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

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.