Region / Farm: Intibuca
Producer: Joaquina Montoya
Harvest: March 2021
Processing: Natural, dried on raised beds
This is the 2nd year we’ve purchased coffee from Joaquina Montaya’s farm Los Pinos. We fell in love with the coffee she produced for its delightful refreshing quality & it’s made even more amazing with the fact that she’s done all that despite her physical limitations.
Joaquina belongs to group of producers in the Pozo Negro community of Intibuca, Honduras that Nordic Approach has been working closely with over the last few years. The project is aimed at improving processing facilities within the community & separating exceptional lots, with reinvestment into the mills in mind. This is the 1st year Joaquina’s produced natural processed coffees. She hires around 20 pickers during harvest season but manages everything else revolving the farm by herself & her family. Her coffees are processed at her son’s farm & wet mill, where they’ve constructed raised beds under shade, called solar dryers. She takes absolute control during the drying process, where she spends a lot of time in the preparation & ensuring the moisture content reaches the optimum range of 10%-11%.
Joaquina mostly grows Catuais as well as IH-90 & this is a full Catuai lot. Coffees from Honduras, when grown in the right microclimates, can be much richer & more complex than most coffees from Central American countries. This coffee showcases a refreshing yet sweet acidity, with a thick syrupy mouthfeel
Varietal: 74112, 1377
Region / Washing Station: Foge, Yirgacheffe / Haru Washing Station
Producer: Abayneh Family & 453 Smallholder Farmers
Harvest: January 2021
Processing: Pulped, Wet Fermentation for 72 Hours, Rinsed & Dried on Raised Beds
Haru Washing Station is owned by Kanketi Coffee Export, a family business run by Tsedenia & Fekadu Abayneh. They own a few more washing stations in Yirgacheffe as well as in Hambela, Guji. Haru is also the name of the town, where they buy cherries from the smallholder farmers who stay in the town’s vicinity.
The varieties in this lot are variants of native Typica hybrids or commonly known as Ethiopia Heirlooms. Most were cultivated & released by Jimma Agricultural Research Centre for their resistance to diseases as well as yield potential.
At the washing station, the cherries are hand-sorted for under & over-ripes before being delivered for fermentation. The coffees are pulped & fermented in water for up to 72 hours. Fermentation times are typically longer at higher altitudes as temperatures are cooler. After the fermentation, the beans are rinsed in clean water for 6-12 hours before finally being moved to the drying tables. Drying usually takes 12-15 tables depending on the weather.
This coffee is a quintessential coffee from Yirgacheffe, with a vibrant yet elegant acidity & delicate mouthfeel. We’re absolutely in love with it & hope you will enjoy it as much as we do!
Region / Farm: Marcala
Producer / Co-operative: The Caballeros
Harvest: March 2021
Processing: Pulped, Dry Fermented for 8-12 hours, Rinsed and Dried on Patios/Parabolic Dryers
Marysabel Caballero & her husband Moises Herrera are two prominent coffee producers from Honduras. The couple has many small to medium farms in Marcala, surrounding their wet mill in Chinacla. We have been buying coffees from the Caballeros from day one, as we believe they represent the archetype of coffee producers we admire producing coffees that are incredibly sweet, diverse yet absolutely approachable and accessible.
The harvest from each farm is usually kept separate & brought to the wet mill to be processed, but when the day’s picking volumes are too small, they are then blended to make larger lots like this one. The lots are usually called “Caballero” without any additional names behind, but they can be & are usually as good as the separated lots.
This particular lot was processed the classic Central American way, where cherries were pulped & dry fermented in tanks for up to 12 hours. They then go through a rinse to remove excess mucilage before being transferred to the patio for a pre-drying for 2-3 days. Finally the coffees are moved to parabolic dryers to be dried to the required moisture levels.
The Caballeros have also invested in their own dry mill, to keep the parchment in a stable environment before they are hulled & sometimes blended to make bigger lots for larger volumes for roasters who might require them. This allows them to oversee the entire production process from start to the end, making them one of the most consistent producers we’ve seen!