Honduras - Finca La Falda - Bourbon 1800
"This coffee reminded us of the pink bourbon coffee planted in Colombia. Upon grounding, the dry aroma is lemon peel, grapefruit, peach, black tea and floral aroma. At first sip, lemon peel, grapefruit and peaches in your mouth with floral aromas with black tea notes in the mid section and ended with thyme aroma. Very delicate and supple coffee."
Juan Vincente Montoya is a smallholder farmer of coffee from a small town of Masaguara. Masaguara sits at a very high altitude of approximately 1700masl on average consist of mountainous valley range. He grew up in a coffee producing family and has learn the skills and trade from his late father. He began planting coffee since 2003 when he received a small parcel of land as inheritance.
The farm size is 10 hectares, and sits at an altitude of 1800 masl of the mountains of the Intibuca region. The farms mostly produce lempira, catuai and Bourbon. Due to the increasing leaf rust concerning the lempira variety, bourbon is the latest addition to Finca La Falda. At high altitude, the bourbon was able to produce high quality potential on the cup.
In Honduras, producer suffer lack of service provider for small scale production. Working together with other producer are the only option to create enough volume to turn on their machine. This will produce a regional grade coffee, rather than a single farm coffee. With the help of body like IHCAFE and CAFÉ MARCALA, where smaller mills were constructed to help small holders to process its coffee independently and export its coffee. This way, producer are able to generate higher income and the money generated is channel back to the farm for further development.
What we have here is a washed bourbon coffee. First, the riped cherries is picked and floated in water to separate the low density cherries. Next, the high density cherries is pulped and fermented for 10 to 14 hours in a shaded concrete tank. After the fermentation, the coffee is washed with water from the nearby river in concrete channels to remove any remaining mucilage. Coffee is then mechanically dried to improve consistency. Once the moisture reached 11%, beans are stored and rested for 6 weeks before it is sent for milling for export.
Variety : Bourbon
Altlitude : 1800masl
Process : Washed
Origin : Masaguara, Intibuca