Our Honduras Crown Jewel coffee comes to us from a small two-acre farm called El Rincon located in the community of Casas Quemadas in Honduras through the non-profit called Catracha Community. The farm is owned and operated by Fidelina Pérez who lives in the community of Casas Quemadas with her husband and four children.
Origin InformationGrower - Fidelina Pérez
Variety - Catuai (2500 plants, 16 years old)
Region - Casas Quemadas, Santa Elena, La Paz, Honduras
Harvest - January thru March
Altitude - 1750 m (5741 ft)
Soil - Clay minerals
Process - Fully washed afer pulping and fermenting, then dried on raised beds under solar canopy.
Taste ProfileSweetness - Chocolate, Brown Sugar, Honey
Acidity - Citric, Tartaric
Viscosity - Syrupy, Creamy
Cleanliness - Rich, Smooth, and Clean
We roasted the Honduras to a nice medium roast. With proper brewing, this Honduras Crown Jewel will produce a super sweet coffee, loaded with vanilla, honey, and brown sugar notes, dusted with notes of grape and raisin, orange blossom and lemon-lime zip. It's easy to appreciate its complexity and nuance, but equally enjoyable as a balanced and delicious morning cup. This is a rare coffee that elegantly bridges the gap between being a sipping brew and a daily drinker.
With so much sweetness packed into this coffee, consider lowering your brew ratio to maintain clarity and balance. As with most Top-Shelf coffees, we suggest using the pour-over method to maximized the aroma and flavor of this Crown Jewel coffee using a 1:16 coffee to water ratio with the water between 200F and 205F. Once grounds are placed in the filter, pre-soak grounds by covering with water for ~30sec to allow for blooming, then finish with either a steady pour or a couple of short pours to complete the brewing process.
Brew Analysis by Alex Taylor
It’s always an honor to get to brew coffee from the Catracha community, and this is the second coffee we’ve taken through the Crown Jewel analysis this season!
I recalled how wonderfully sweet this coffee was on the cupping table, so for my brews today I kept my grind setting on the finer side, hoping to really push my extraction percentages to try to get as much of that sweetness out as I could! I used a 1:16 brew ratio and the St Anthony Industries c70 dripper for my first brew, which yielded a cup with 1.43 TDS and 21.18% extraction. For the second brew, I went with a slightly stronger brew ratio of 1:15 and Fellow’s Stagg X dripper, hoping for a more robust body, with lots and lots of sweetness.
When it came time to taste, I was very pleased with both cups! The first cup was slightly more delicate and approachable, with a nice floral aftertaste. The team tasted cherry, cantaloupe, vanilla, and a super creamy milk chocolate! The second brew was insanely sweet! That 1.71 TDS was a little much for me, but even so, I found myself going back for more. We tasted black cherry, red grape, graham cracker, raw sugar, molasses, and tons of dark chocolate. Sweetness is definitely the dominating aspect of this coffee, so it would be perfect for folks who don’t want a ton of acidity in their coffee. The acidity is there, but it’s just enough to maintain balance in the cup. And if you do want more of that acidity, Consider using a lower brew ratio to allow the cup to open up a bit more! Either way, this coffee is simply delightful.
Fidelina Perez has a two-acre farm called El Rincon in the community of Casas Quemadas where she lives with her husband and 4 children. In prior years, Fidelina has sold her family's coffee in cherry to the local middleman. For the last several years she has been working with Catracha Coffee. During this time, she has improved her farm management practices using lime to control the pH of the soil, fertilizing with organic compost, and spraying organic fungicides to control levels of leaf rust. These actions have improved the health of her farm and the quality of her coffee production. Fidelina has also learned to process her coffee along with her husband who also works with Catracha Coffee. They use the same micro-mill to depulp, ferment and dry her coffee before delivering it to Catracha Coffee. Fidelina plans to use some of the extra income from the sale of her coffee to renovate parts of her farm and help her oldest daughter continue her University education. Mayra Orellana-Powell founded Catracha Coffee Company to connect her coffee growing community with roasters. Nearly ten years later, Catracha Coffee has gained momentum with more than 80 producers and 20 roasters working together on sustainable relationships and a profit-sharing model, which has consistently paid at least $2.00 per pound directly to producers. This extra income helps increase each producer’s capacity to reinvest in their farm, and overtime, increase their standard of living. The sale of Catracha Coffee also creates income for a non-profit called Catracha Community (a 501(1)(c)(3) nonprofit), which invests in income diversification opportunities without taking resources from a farmer’s bottom line. Catracha Community host weekly workshops for women and youth to learn craft making skills. Like the coffee, the focus is on quality. With the help of talented volunteers, the group has been able to make many beautiful things and sell them through our network of coffee friends. We even have a name for the group, Catracha Colectivo. Catracha Community has also established an art residence and studio in Santa Elena to host artists from Honduras and around the world. These artists have been running art classes two days a week for over a year. Every week more than 30 children come and learn art. Art is starting to pop up everywhere around Santa Elena. There are more than 30 murals along the streets of Santa Elena, in people’s homes, and at many schools.
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