Honduras

Las Acacias

Released September 28, 2015

Flavours of panella, ripe pear, vanilla
Body     Acidity

This farm has been producing high-quality specialty coffee for several years, but this year made a slight change in processing. This year the lot was soaked in clean water for 12 hours, after the fermenting and washing, similar to the Kenyan style of processing. This practice is sometimes used in Honduras to give a more transparent and complex flavour profile to the coffee.

Roger Antonio Domínguez Márquez comes from a long line of coffee producers, who have been producing coffee by hand for many years. Today the family incorporates some new practices in addition to the traditional farming techniques, to maintain production levels while maintaining quality and prioritising the conservation of the native forest around them.

The farm has an abundance of plants including plums, avocados and sweet gum and is home to animals such as squirrels, rabbits and wildcats.

A protected name

The Las Acacias farm is in the sub-region of Márcala, which when it comes to coffee production, is a protected geographic name under the same classifications as you might be familiar from wine (Italy’s Chianti) and cheeses (Switzerland’s Gruyère, and Italy’s Gorgonzola and Parmigiano Reggiano).

One benefit of the protected name is that it requires full traceability of the product from farm to export: also one of the key factors in shifting from commodity farming to exporting specialty coffee such as this.

Tropical climates

Honduras has a tropical climate, with but the rain that makes the land so lush creates problems when trying to dry the coffee beans after processing.

At Las Acacias, they’ve built covered drying beds, which are greenhouse-like structures with plastic sheets to shelter the drying coffee from the rain.

Covered drying beds at Las Acacias

You can compare this to the photos of other drying beds in Ethiopia, where rain is less of a concern.

The tropical climate can also cause problems when coffee is warehoused in hot conditions before export, something that's improving in line with the higher quality focus of the specialty side of Honduras coffee.

Read more about Honduran coffee in the (UK) Telegraph.

Country

Honduras

Region

Márcala, La Paz

Altitude

1400m above sea level

Varietals

Catuai

Process

Washed

Producer

Roger Antonio Domínguez Márquez

Harvested

March 2015

Body

Medium

Acidity

Medium

Map showing location of Honduras Las Acacias


What makes up Honduras Las Acacias?

Varietals

Catuai varietal

Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.

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.

Coffee delivery: coffee in resealable bag and farm information card

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