Fathers Coffee Honduras Yolanda natural organic 300g

€16.34
Tax included

Taste great coffee from Ostrava's Father's Coffee roastery.

Flavour: FLAVOUR: FLUFFY - CHERRY COLA - COCA NIBSY

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It may come as a surprise to many that Honduras is the largest coffee producer in Central America. However, due to poor infrastructure and low prices, it has often been associated with commodity coffee production. For years, farmers even smuggled their coffee across the border to Guatemala and El Salvador, where they were paid much more for it. That changed a few years ago when the government began investing money in programmes to improve the technical equipment of producers. Thanks to this programme (and a few others), many more farmers started selling coffee directly in Honduras. This has increased the quality of the coffee produced and, consequently, the production of choice coffee.

For the second year, we offer you natural coffee from the Copán region, produced by Yolanda Urrea Arita.

PRODUCER - The El Triunfo farm, from where our Lempira microlot originates, is located in the Las Pacayas area of Corquin in Copan. Yolanda manages her farm together with her husband and their three sons, who are all studying agronomy. The farm is mostly planted with the red catuai variety, which Yolanda prefers for its excellent production and good flavour. However, Yolanda and Luis have also found space on two hectares for the Lempira variety and native forest and shade trees. Yolanda believes that the key to the quality of her coffee is the synergy of the coffee with the rest of the environment. Biodiversity is a central goal for Yolanda and Luis in the management of their farms. They have a variety of different fruit trees and native local trees that attract all kinds of wildlife from birds to wild cats. They grow vegetables on their farms and raise cows whose manure they use to fertilize the farm. Yolanda and Luis manage their farm biodynamically.

PROCESSING - All processing of the microlots takes place at the Aruco processing plant. This is to centralize and better control the process, create consistent procedures, and reduce the risk of poor processing directly by the farmers. The processing station is located at an altitude of 800 m above sea level, which provides a more stable climate for drying coffee compared to farms located in the mountains, where the weather can be less predictable. The coffee is delivered to the processing station, where the sugar content of the cherries is assessed (Brix value is taken) and a decision is made on the type of processing to be carried out, depending on the area and the values measured. The cherries are then washed and all unripe cherries are sorted. The coffee is then spread out on African beds where it is dried for 20 to 30 days, depending on the weather.

VARIETY - Lempira is an artificial cross between Hybrido de Timor and Caturra. It is thus a variety that carries the genetic trace of robusta, which should make it more resistant to various diseases and pests. Unfortunately, recent research suggests that the variety is susceptible to diseases such as coffee rust and Ojo de Gallo. Lempira is, thanks to the Caturra genome, a dwarf variety. This makes it possible to plant more plants in less space and thus increase the profitability of farms. The variety is more suitable for lower, warmer altitudes. At higher altitudes, its yield is significantly reduced.

Country: Honduras

Region: Las Pacayas, Corquin, Copan

Processing plant: Yolanda Urrea Arita

Altitude: 1200 m above sea level

Variety: Lempira

Processing: Dry

Flavour profile: Passion fruit, cherry cola, cocoa nibs

Father's Coffee Roastery
1878

Data sheet

Roasting
middle
Coffee processing
Natural
Acidity
middle
Type
100% Arabica

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