JORGE ALBERTO ROMERO, Honduras FILTER *organic microlot


JORGE ALBERTO ROMERO, Honduras FILTER *organic microlot

from 8.00

Producer: Norma Iris Fiallos

Area: Corquin
Region: Copan
Altitude: 1300 masl

Varietal: Maragogype
Process: Macerated natural

Cup profile: Juicy, passion fruit, currants, strawberry, brown sugar

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Despite it being one of the largest coffee producers in Central America, little is know about how coffee was initially introduced to Honduras but it is believed to have come form Guatemala around 1800. Even though the natural conditions match those of its neighbouring producers like Guatemala and Costa Rica, Honduran coffees have gained a reputation for producing quantity over quality. Due to lack of infrastructure and investment in quality, exceptional quality lots aren't always easy to find.

At the end of 2016, our importing partner Falcon Speciality launched a project in the Copan region of Honduras, in collaboration with a small co-operative Aruco. The Falcon team supplied training, technical support and expertise with the aim to improve the overall cup quality and produce high quality microlots at a centralised mill, giving small producers access to global speciality markets and quality price premiums.

As the Falcon team explained, key areas of improvement were in ripe cherry selection and picking, processing and drying. Falcon provided training for the technical staff at the mill on a range of processing methods with aim to achieve quality and maintain longevity.

Norma Iris was one of the local producers who took part in the project. Her farm San Rafael is nestled among a pine forest and all coffee is completely shade grown. Norma grows a vast array of varietals on her farm including Bourbon, Catuai, Parainema and Maragogype. Cherries from these were picked and processed separately and this lovely lot is of the Maragogype varietal. We love its incredibly sweet and complex flavour profile with notes of tropical fruits and berries.

Maragogype is a mutation of Typica first discovered in Brazil, the plant grows much taller than Typica and yields exceptionally large cherries. Its slow maturing process contributes to complex flavour profiles. Norma's cherries were hand sorted, then washed and floated. The clean cherries were then placed in sealed containers for 48 hours without water, to macerate. After that they are moved straight to raised beds and dried for 20-25 days.