La Fincona, Honduras, Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Hazelnut, pear and mandarin
New In!
COFFEE PROFILE
This Washed Typica lot has profound, fruit notes like sweet mandarin and pear, as well as a nutty note similar to hazelnut.
| TASTES LIKE | Hazelnut, pear and mandarin |
| ROAST | Espresso |
Story
Producer José Mancia inherited the Fincona farm from his father, continuing a tradition that began when José was only a small child. Although coffee production is difficult world, he attributes the support of his wife, the sales they are making, and the expansion of the area as reasons to motivate him to continue the family legacy of the farm.
Coffees from Honduras often receive a bad reputation – however, they can be amazing when grown in the right conditions and processed well, and often have more complexity, depth and richness than other Central American coffees. While regions such as Santa Barbara are renowned for their complex coffees, resulting from slower ripening periods, José’s coffee from Intibuca stood out to us as an example of the enormous quality, and potential of lesser-celebrated regions.
| PRODUCER | José Mancia |
| REGION | San Juanilla, Masaguara, Intibuca |
| VARIETAL | Typica |
| PROCESS | Washed |
| ALTITUDE | 1800 masl |
Origin
San Juanilla, Masaguara, Honduras
Honduras is a coffee paradox: on one hand it produces a large volume of coffee, and most of it is decent to very good coffee. However, it is often less celebrated than other coffee-producing Central American countries (such as Panama), meaning turbulent prices and an uncertain future for the next generation of coffee producers.
Coffee arrived in Honduras on trading ships in the 18th century. While some small-scale farmers were growing coffee as a minor cash crop early on, banana remained the main cash crop in Honduras throughout the 19th century and into the beginning of the 20th. It was not until the late 20th century that widespread and more intensive coffee farming began.
Honduras has everything it needs to become a premier specialty coffee producer, if not of one the best in the world. The country has the right growing conditions, abundant fertile soils, soaring altitudes and a variety of different microclimates. The rise of specialty-focused exporters, increased volumes of certified coffees and the strengthening cooperative movement all have worked in tandem to make Honduran coffee ‘one to watch’ in the future.
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 46g in the cups in 22 seconds at 93.5 degrees C. |
| Best Freeze Date | 10-14 days after roast |
