Integral El Cipres, Honduras, Natural
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Plum, mandarin and chocolate
COFFEE PROFILE
This Natural lot of Catuai varieties is characterised by sweet and citric notes, with flavours of plum, mandarin and the smoothness of chocolate.
| TASTES LIKE | Plum, mandarin and chocolate |
| ROAST | Espresso |
Story
Finca Integral El Cipres, nestled in the Cedritos community of Santiago de Puringla, La Paz, Honduras, stands as a beacon of sustainable coffee farming under the guidance of Catalino Vásquez Hernández. As a third-generation coffee producer, Catalino took over the farm four years ago following his parents' passing and has since transformed it into a model of organic agriculture. Positioned at an elevation of 1,650 metres above sea level, the farm benefits from an ideal microclimate for cultivating high-quality Arabica coffee.
Catalino's commitment to environmental conservation is evident in his innovative practices. He uses coffee pulp inoculated with mountain microorganisms to produce nutrient-rich compost through vermiculture, which serves as organic fertiliser for the Catuai variety coffee plants. Additionally, he ensures that wastewater from coffee processing is treated with microorganisms before being safely returned to natural water sources. Catalino's dedication to excellence has been acknowledged through his participation in the Cup of Excellence competition five times, with his coffee qualifying for the online auction in 2007, 2010, 2011, 2012, and 2013, achieving a notable 15th place finish in 2013.
| PRODUCER | Catalino Vásquez Hernández |
| REGION | Santiago de Puringla, La Paz |
| VARIETAL | Catuai |
| PROCESS | Natural |
| ALTITUDE | 1650 masl |
Origin
Santiago de Puringla, La Paz, Honduras
Santiago de Puringla, located in the La Paz department of Honduras, boasts a rich history of coffee cultivation that has significantly impacted its cultural and economic landscape. Although coffee was introduced to Honduras by European traders and missionaries in the 18th century, it wasn't until the 20th century that it became a major crop in regions like Santiago de Puringla. The area's fertile lands and favourable climate make it an ideal location for coffee farming, attracting generations of local families to engage in its cultivation.
Farmers such as Serbando Galo Rodríguez, who began planting coffee in his early twenties, and Hotilio Hernández Membreño, who inherited land from his parents, exemplify the multi-generational dedication to coffee production in this region. These efforts have not only sustained the local economy but have also fostered a deep-rooted coffee culture in Santiago de Puringla. This commitment to coffee cultivation has contributed to Honduras' reputation as a significant coffee exporter. We have proudly purchased coffee from this area on and off for the past five years, further supporting the region's vital role in the country's coffee industry.
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 |
