El Encino La Abanera, Honduras, Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Lime, chamomile and pear
COFFEE PROFILE
This IH-90 lot from El Encino showcases the unique qualities of two renowned Honduran coffee. This filter has notes of chamomile accompanied by pear and a lime finish.
| TASTES LIKE | Lime, chamomile and pear |
| ROAST | Filter |
Story
Nestled in the highlands of Puringla, La Paz, Honduras, Suany Mileny Masariegos cultivates coffee at her farm, El Encino with a blend of heritage and innovation. Located at altitudes of 1,650 to 1,750 metres, the farm benefits from cooler temperatures and rich clay loam soils that enhance her coffee's quality and complexity. Suany manages plots of IHCAFE-90, a variety developed for Honduran conditions, and despite challenges like rust susceptibility, her precise agronomy and selective picking ensure clarity, sweetness, and structure in each harvest.
The La Abanera lot showcases her commitment to quality, with cherries hand-picked at peak ripeness and fully washed to reveal the variety's elegance. Through careful fermentation and slow drying on raised beds, Suany draws out layers of caramel, toffee, apricot, red apple, and orange blossom, reflecting both place and care.
Supported by a collaboration with Project Origin, Suany benefits from market access, feedback, and sustainable premiums. Her work exemplifies a new generation of Honduran producers redefining their country's specialty coffee reputation. The La Abanera lot is a testament to Suany's skillful farming and vision for a future balancing tradition and ambition.
| PRODUCER | Suany Mileny Masariegos |
| REGION | Mileny Mas, La Paz |
| VARIETAL | IH-90 |
| PROCESS | Washed |
| ALTITUDE | 1650-1750 masl |
Origin
Mileny Mas, La Paz, Honduras
Coffee cultivation in La Paz, Honduras, began in the mid-20th century, with smallholder farmers growing coffee for subsistence on family-owned plots in the mountainous terrain. The region's rich volcanic soils, high elevations, and temperate climate are ideal for Arabica production. However, for decades, coffee from La Paz was sold anonymously into commodity blends due to limited infrastructure and market access.
In the 1990s, support from IHCAFE (the Honduran Coffee Institute) and a growing global demand for specialty coffee began reshaping La Paz's coffee identity. IHCAFE provided agronomic training and introduced rust-resistant varieties like IHCAFE-90. The early 2000s saw a shift as quality-focused exporters and cooperatives helped producers access international markets. Marcala, a municipality within La Paz, gained international attention in 2005 as the first coffee-producing region in Central America to receive a Protected Denomination of Origin (PDO).
High-altitude zones in La Paz, ranging from 1,300 to 1,800 metres, produce coffees with vibrant acidity, floral aromatics, and layered sweetness. Today, La Paz is a respected specialty coffee region, home to small producers embracing traceability, experimental processing, and regenerative farming practices. While challenges like climate variability and market instability persist, the region's innovative producers are redefining Honduran coffee 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 | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:15. |
| Best Freeze Date | 7-12 days after roast |
