This is a traditional washed coffee from Santa Elena, Honduras, produced by Maria Elena Vásquez on her farm El Manzano in affiliation with the Catracha Coffee Company.
The flavor profile is clean with a delightful and refreshing sweetness led by flavor notes of pear, Meyer lemon, brown sugar, and honey.
Origin InformationGrower - Maria Elena Vásquez Marquez | El Manzano
Variety - Catuai 3000 plants
Region - Santa Elena, La Paz, Honduras
Harvest - December 2020 - March 2021
Altitude - 1800 masl
Soil - Clay minerals
Process - Washed after depulping and fermenting, dried on patios and elevated tables inside solar dryers that provide protection from the rain
We roasted this batch of Honduras to a medium roast. Depending on the grind and brewing method, this Honduras El Manzano Crown Jewel can produce notes of pear, Meyer lemon, brown sugar, and honey.
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.
By Elise Becker, Royal Coffee
At first sip, this coffee is extremely approachable. It is a sweet, squeaky-clean micro-lot that presents enough fruit, florals, and chocolate to please just about anyone’s palate. Brewed by our baristas about a week off-roast, the team tasted lots of crisp pear and apple, delicate white honeysuckle florals, and little bursts of citric juiciness. This one performs well across brew devices, and makes for an excitingly bright and sweet espresso option or a very chuggable brewed cup.
This micro-lot was produced by Maria Elena Vásquez on her 2-acre farm called El Manzano in the municipality of Santa Elena. Maria Elena is part of a select group of producers who work with Catracha Coffee Company, which organizes monthly educational seminars that provide guidance for farm management, harvesting and coffee processing that is focused on quality. Traditionally, farmers in Santa Elena have sold their coffee in cherry to a middleman, eliminating the possibility of earning better prices based on the quality of the coffee.
Over the last few years, Maria Elena 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. Maria Elena processes her coffee using her own micro-mill to depulp, ferment, wash and dry her coffee before delivering it to Catracha Coffee.
With profits from the sale of her own micro-lot, Maria Elena has created a small business selling groceries in her community, remodeled her kitchen, built a second fermentation tank, and added a solar dryer. These investments have helped Maria Elena and her 19 year-old son, Adelso Danilo, produce another excellent micro-lot for 2021.
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