HONDURAN - Single origin coffee - WASHED - Fairtrade, RFA, Organic (at source)
Coffee origin and summary information
Producers: Capucas Coffee Cooperative Limited, COCAFCAL.
Farm Size: 17 Ha (avg)
Region: Capucas, San Pedro, Copan
Screen Size: 16+
Altitude: 1,100 - 1,750 masl
Varietals: Pacas, Catuai, Caturra, Bourbon and others.
Certification: FT, RFA, (UTZ) and Organic and Bird Friendly available
Harvest: December - April
Cupping and tasting notes
|Cupping Notes||Chocolate, caramel and creamy with
good citric acidity at lighter roast levels.
Situated in the near San Pedro, Copan, in the North of the country, Capucas provides processing services, financing, training and technical assistance to their members and more than 250 other farmers in the region. The co-operative is very dynamic and always looking at ways of implementing community and development projects within a sustainable framework. Some of the main initiatives are based on food security, environmental management and funding micro-enterprises. Among the main projects are bio-gas and bio-fuel generation from coffee waste, organic fertiliser and a omen’s coffee roastery.
The region gathers a wide range of coffee varietals, some have been in the region and country for many generations and others come from recent innovations in the Central American region. As such we can find Caturra, Red Catuai, Bourbon, Pacamara, Parainema, Marsellesa and some hybrids such as H1 and H3 in specific farms.
How this coffee is produced
Coffee is grown under shade in areas that also contain oranges, bananas, pine and other kinds of trees. This means that organic coffees from the co-op can also be certified as ‘Bird Friendly’, and there is diversity of produce. Some of these products are now finding export markets outside of Honduras. This speaks further to the progressive and forward thinking management of the engaging Omar Rodriguez.
Cherry collected on the farms is washed and fermented for 24 hours. The pulp left over after processing is used to make organic fertilizer for the trees. Parchment is subsequently dried in solar dryers, where it remains for about 15 days to achieve optimum moisture content. This covered and slower drying leads to a quality and consistency we really appreciate.
Great coffees from Honduras typically exhibit a balanced profile, with the crisp acidity improving in proportion as the altitude increases. The coffees from Capucas are no exception and find favour as both an espresso blend component and as a versatile single origin.
Target Roast Profile
Charge Temp: 220
Roast Duration: 12-13 mins
First Crack: 10mins / 210c
Drop Temp: Between 225c
High temp to drying phase
Medium heat to caramelisation
Medium heat to first crack with increased airflow
Low heat prior to first crack with 12-14% development time