Honduras Finca Mi Esperanza Microlot Organic
This incredible microlot from Finca Mi Esperanza in Marcala, Honduras is "honey" processed; a semi-washed method that really brings out the subtle complexities and flavors in this delicious coffee.
Arrival Date: September 9th, 2016
Acidity & Brightness: Lower acidity yet still bright and sweet
Balance & Finish: Slightly complex and twisty, a bit spicey with a clean finish
Body & Texture: Light to medium body, clean texture
Flavors: Orange, cherry and cinnamon
Grade: SHG – Strictly High Grown
Certifications: Organic, Fair Trade, Microlot
Processing: Honey Processed (semi-washed), hand-picked, solar dried
Varietals: Pache, Lempira, Catuai
Roasting: Start at City + (light-medium) and go a bit darker as desired. We find it best not to go any darker than Full City + (medium dark) or you lose some of sweet, crisp notes.
Recommendation: For folks who enjoy a slightly different cup of coffee with a bit more complexity than the average Central American coffee.
Our Review: This delicious microlot comes from a small farm Finca Mi Esperanza is owned by Rosa Elia Marquez Calix and her family has been in coffee for 3 generations. She takes a very hands-on and personal approach to her coffee production and even has her own solar dryer that she uses to ensure the coffee is dried to the optimal moisture level. She's passionate about the fact that her farm is 100% organic and she believes that responsible farming is what makes her coffee so unique. "Mi Esperanza" translates to "my hope", a name Rosa chose because she believes hope and faith are the things that get her through tough times and allow her to be her best.
This coffee is also "Honey" processed, a semi-washed method unique to the Americas, much the same way Wet-hulling is the common semi-washed method practiced in Indonesia. Honey is a term commonly used to refer to the mucilage on the bean, which is a sweet and sticky layer of the coffee cherry between the beans and the pulp. When Honey processing is used, some or all of this stuff (the "Honey") is allowed to dry on the bean before it is finally washed off later. This results in a bean that is lower in acidity than traditional washed methods with more complex, fruity flavors.