Finca Beti, Honduras, Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Lime, plum and white tea
COFFEE PROFILE
This Washed Catuai filter coffee sourced from Finca Beti is laden with fresh fruit and tea like qualities. Notes of plum and zesty lime are present in each sip, and notes of white tea as it cools.
| TASTES LIKE | Lime, plum and white tea |
| ROAST | Filter |
Story
Finca Beti, nestled in the Montecillos area of Santa Bárbara, Honduras, thrives at an altitude of approximately 1,600 meters. This region is renowned for its ideal coffee-growing conditions, with fertile soil and favorable microclimates that yield high-quality beans. Established by Saša Šestić, the 2015 World Barista Champion and founder of Project Origin, Finca Beti was created to explore the entire coffee production process, from cultivation to processing. The farm's daily operations are expertly managed by local producers Jorge and Maria Lanza, who also own Finca La Huerta. Their collaboration with Saša has been pivotal to the farm’s success.
Finca Beti serves as a hub for experimentation and learning, inspiring initiatives like the Best of Honduras Late Harvest Auction. This event connects producers with international buyers, fostering relationships that promote quality coffee production. Through its commitment to quality and innovation, Finca Beti has become a significant contributor to the specialty coffee industry, offering unique and refined flavours to coffee enthusiasts worldwide. This lot, a Washed Catuai, represents the quality of the region and the dedication of Sasa and the Lanza team to improve harvests, year on year.
| PRODUCER | Sasa Sestic |
| REGION | Montecillos, Santa Barbara |
| VARIETAL | Catuai |
| PROCESS | Washed |
| ALTITUDE | 1600 masl |
Origin
Finca Beti, Honduras
The Montecillos area in Honduras' Santa Bárbara region has a rich coffee cultivation history dating back to the early 20th century. With high altitudes and diverse microclimates, it attracted farmers seeking perfect conditions for Arabica coffee. The fertile volcanic soil and distinct seasons made Montecillos ideal for coffee production. By the mid-20th century, it became a major economic driver, with smallholder farms passing through generations, creating a strong cultural link to coffee growing.
In the 1980s and 1990s, as global interest in speciality coffee grew, Montecillos farmers adopted techniques like selective harvesting, natural fermentation, and sun-drying to improve quality. The region gained international recognition in the early 2000s with awards in competitions like the Cup of Excellence. Montecillos coffee, known for its complex flavour profiles with notes of tropical fruits, citrus, and florals, is now celebrated in the speciality 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 | 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 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:00. |
| Best Freeze Date | 7-12 days after roast |
