Espresso Coffee

San Andres, Honduras, Washed

Regular price: $19.00
Sale price: $19.00
Regular price
Unit price: per

Orange, plum and toffee

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COFFEE PROFILE

This Washed Catimor and Catuai lot is sweet, powerful and complex. Notes of ripe plum and orange are complimented by a toffee sweetness on the finish.

TASTES LIKE	Orange, plum and toffee
ROAST	Espresso

Story

Andrés Fernández Madrid, the visionary behind Finca San Andrés, has dedicated his life to cultivating exceptional coffee. Nestled in the Lempira department of Honduras, the farm is situated at an elevation of approximately 1,600 meters, benefiting from the region's favorable microclimate and fertile soils. Andrés inherited the land from his father, who taught him the intricacies of coffee farming from a young age. With a deep respect for tradition, Andrés combines age-old practices with modern techniques to enhance the quality of his beans. His family, including his wife and two children, are integral to the operation, each playing a role in the meticulous process from planting to harvesting.

In 2019, Finca San Andrés gained international recognition when its washed Parainema variety was selected as one of the top 10 in the 'Best of Honduras: Late Harvest' auction by Project Origin, achieving a score of 88.50 and securing the 9th position. This success can be attributed to Andrés's dedication to quality and sustainable farming practices, producing coffee with distinctive flavor profiles that appeal to specialty markets worldwide. The auction recognition has opened new opportunities for Finca San Andrés, connecting it with international buyers and enhancing its reputation in the global coffee community. This achievement underscores the farm's commitment to excellence and its role in elevating the profile of Honduran specialty coffee.

PRODUCER	Andrés Fernández Madrid
REGION	Lempira
VARIETAL	Catimor and Catuai
PROCESS	Washed
ALTITUDE	1600 masl

Origin

Lempira, Honduras

Lempira, Honduras, is a region renowned for its coffee cultivation, marked by a history of resilience and dedication to quality. Nestled in mountainous terrain with volcanic soils, Lempira offers ideal conditions for growing high-quality Arabica coffee. Coffee was introduced here in the early 20th century, with small family farms recognizing the region's potential due to its unique elevation of 1,400 to 1,800 meters, which allows beans to mature slowly, developing complex flavors.

Despite challenges like the global coffee price crisis in the 1990s, Lempira's farmers adapted by focusing on quality over quantity, implementing sustainable practices such as selective picking and careful processing. This shift has been supported by cooperatives and farmer organizations, providing resources and training. The emphasis on quality has put Lempira on the map as a specialty coffee origin, with flavor profiles featuring chocolate, caramel, citrus, and tropical notes.

Today, Lempira's coffee culture thrives, with farms ranging from small family plots to medium-sized operations. The region's success is a testament to the adaptability and tenacity of its producers, who continue to innovate and embrace sustainable practices, ensuring Lempira's coffee remains a prized commodity on the global stage.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	10-25 days after roast
Brew Parameters	Dose 20.3g in the portafilter to extract 40g in the cups in 25 seconds at 93.5 degrees C.
Best Freeze Date	10-14 days after roast