Finca San Isidro, Honduras, Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Yellow stone fruit, floral and brown sugar
COFFEE PROFILE
Roasted for filter, this Washed Geisha lot exhibits varying sweetness and citrus qualities. Sweet, yellow stone fruit notes transition into brown sugar as it cools, and are accompanied by a floral quality.
| TASTES LIKE | Yellow stone fruit, floral and brown sugar |
| ROAST | Filter |
Story
Finca San Isidro, a prestigious high-altitude coffee farm, is owned by Don Fabio Caballero and Fabio Jr, who we have now been working together for over 10 years. Nestled between 1,650 and 1,800 masl on the Montecillos mountain slopes, the farm benefits from cool temperatures, fertile volcanic soils, and consistent rainfall—ideal for slow cherry maturation and exceptional flavour development. Since the 1960s, Don Fabio's family has cultivated coffee, initially selling to local intermediaries. In the early 2000s, Don Fabio transformed the farm, aligning with specialty standards by introducing Geisha, renowned for its floral and tea-like qualities. He emphasised microlot production, soil health, and traceability, refining fermentation protocols and implementing organic fertilisation. The San Isidro Geisha Washed lot epitomises his work, with cherries handpicked at ripeness, pulped, fermented, and washed with mountain spring water before drying on raised beds. Finca San Isidro has consistently excelled in regional competitions and the Cup of Excellence Honduras, testament to Don Fabio's commitment to precision and innovation. For him, San Isidro embodies the harmony of heritage and progress, showcasing the best of Honduran coffee globally.
| PRODUCER | Don Fabio Caballero and Fabio Jr |
| REGION | Santa Elena, La Paz |
| VARIETAL | Geisha |
| PROCESS | Washed |
| ALTITUDE | 1650-1800 masl |
Origin
Santa Elena, La Paz, Honduras
Marcala, in the La Paz Department of southern Honduras, boasts a rich and influential coffee history. Introduced in the mid-19th century by settlers from El Salvador and Guatemala, Arabica seeds found their perfect home in the fertile highlands of the Montecillos mountain range. The volcanic soils, high elevations, and cool climate fostered an ideal environment, making coffee the economic backbone of Marcala's rural communities by the early 1900s. Families cultivated small plots using traditional shade-grown methods, focusing on biodiversity and organic soil health. The 1970s and 1980s saw Marcala emerge as a leading production zone, with cooperatives supporting smallholders through training and access to wet mills, standardising quality. The introduction of varieties like Catimor and Lempira in the 1990s helped combat leaf rust. A pivotal moment came in 2005 when Marcala received Denomination of Origin status, recognising “Café Marcala” as a protected regional identity, promoting transparency, sustainability, and attracting global specialty buyers.
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 3:00 |
| Best Freeze Date | 7-12 days after roast |
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