La Cima del Cielo, Honduras, Natural
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Red apple, grape and stone fruit
COFFEE PROFILE
A juicy and fruity Pacas lot produced by Pedro Erazo, with prominent notes of red apple, fresh grapes, and stone fruit.
| TASTES LIKE | Red apple, grape and stone fruit |
| ROAST | Filter |
Story
Pedro Erazo didn’t always plan to be a coffee farmer. His original plan was to grow vegetables on his farm to make a living for him and his family – but he realised that these crops were not providing him with enough to make a living. He knew of some coffee producers that were doing well, but as coffee plants take a few years to start producing cherries, the decision to change crops was not an easy one to make.
He kept most of his fruit trees and replanted the remainder of his farm with coffee trees. After several years, his first harvest was sold on the specialty market and the sale gave him enough money to not only get out of debt, but also begin providing his family with a better way of living. He named the farm El Milagrito, ‘the little miracle’. We have worked with Pedro since this first miracle, purchasing his Pacas coffees each year.
Pedro has since bought several other farms, including a small lot near El Cedral village named La Cima del Cielo (‘the summit of heaven’). This coffee, a Honey Processed Pacas lot, was pulped the same day as picking before being dry fermented in concrete pools for 15 hours. Pedro uses slow drying on raised African beds inside solar dryers, moving the coffee every 30 minutes for 12-15 days to ensure consistent drying.
| PRODUCER | Pedro Erazo |
| REGION | El Cedral, Santa Barbara |
| VARIETAL | Pacas |
| PROCESS | Natural |
| ALTITUDE | 1600 masl |
Origin
El Cedral, Santa Barbara, Honduras
Honduras, with its rich volcanic soil and favourable climate of abundant sunshine and rainfall, is renowned for its distinct coffee flavour. The country has a long-standing coffee-producing tradition and is the largest coffee-producing nation in Central America with a diverse range of unique coffee profiles, from tropical fruity flavours with vibrant acidity to deep, rich notes of chocolate and sweet caramel.
Since 2005, the Santa Barbara region and its dedicated small-scale producers have gained international recognition for their exceptional coffee. Santa Barbara takes its name from the mountain range that spans this picturesque western corner of the country. Stunning coastlines run along both the Caribbean Sea and the Pacific Ocean. Honduras’ unique climate and conditions make it well-suited for coffee cultivation of all qualities, from blended, large-volume production crops to high-quality, specialty, micro lots
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 | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00. |
| Best Freeze Date | 8-12 days after roast |
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