Intibuca

Flavour: Juicy and sweet with notes of cacao nibs, apricot and plums, full body and mild acidity with a pleasant aftertaste. 

Roast level: medium roast.

Intibuca is very delicious in every kind of coffee method.

 

348฿2,680฿

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  • Country: Honduras
  • Region: Intibuca/ San Juanillo, Masaguara.
  • Farm: Las Flores-Lot Mi Esperanza, El Zapote and Flor de Café.
  • Owner: Juana Osorio (Las Flores); Wilmer Grau (El Zapote); Maria Eva Lopez (Flor de Café).
  • Processing: Fully washed.
  • Altitude: 1,100 to 1,800 metres above sea level.
  • Varietal: Bourbon and IHCAFE 90.

This coffee comes from the slopes of Intibuca from three producers in the San Juanillo and Masaguara regions. Juana Osorio of Las Flores, Wilmer Grau of El Zapote and Maria Eva Lopez of Flor de Café contribute the coffee for this lot. 

Las Flores was founded in 2009 by Juana Osorio and her husband, which was a significant feat after years of hard work to save up the necessary funds. Juana was inspired by the vast amount of flowers on her land and decided to name her farm after the colorful array of plants. Coffee soon populated the hills, and today she manages 2 hectares of coffee. Once the coffee is harvested, it is pulped and set to ferment for 30 – 36 hours. After the fermentation is complete, the coffee is washed and set to dry in the open sun for 20 – 25 days. 

El Zapote, on the other hand, was inherited by Wilmer Grau from his parents in 1990. Initially, his farm was only 2.5 hectares, yet over time, he was able to acquire more land to create his current 12.5 hectares of coffee. Zapote trees, indigenous to this region, surround the coffee trees, hence the name of the farm. Similarly, once the coffee is harvested, it is pulped and fermented for 30 – 36 hours in ceramic tanks to breakdown the exterior mucilage. The coffee is then washed and placed outside on raised beds to dry for 25 – 28 days. 

Flor de Café, named after the wonderful scent of the coffee flower adored by owner Maria Eva Lopez, is a unique family farm earned after years of hard labor. The harvest includes a careful process of selective picking and transferring cherries into a tank of water to remove floaters and foreign matter. The coffee is then pulped and fermented for 24 hours. Once that process is complete, the coffee is washed and set to dry on raised beds for 25 days. 

Each of these farms are seeking methods to improve quality and yield by improving fertilization methods and incorporating newer varietals into their plots. They are looking forward to ensure they have a future in coffee production and that coffee has a future in Honduras.