Fragrance of fresh caramel, maple syrup on aroma, tasting notes of caramel and honeydew with a honey sweetness and floral finish. Soft melon-like acidity with a light/medium tea-like body. Overall a very sweet-forward profile with great balance and clean finish.
This roasts up really evenly and smoothly like a typical high grown washed Central. Sweetness is really what shines in this microlot. Light/Medium to Medium/Dark roasts will present this best. Towards the lighter end of the spectrum we see the soft acidity coming through in a nice and delicate way. Towards the darker end of the spectrum we find increased body but missing that delicate acidity.
Owned by Porfilio Lopez, El Cachimbon has 17 hectares, 15 of which are cultivated. This farm is currently in their second season of the LIFT program, which is a five-year sustainability program designed to increase crop yield and coffee quality at the producer level.
The farm sits between 1,600 and 1,675 meters above sea level,
with an average temperature of 71 degrees and grows lempira and Ihcafe 90. Both varieties were developed in Honduras with the aim of fighting diseases like rust and coffee berry borer, and are based originally on catimor, but were selected for their quality while still being very hardy. Sr. Lopez, who goes by Lito, is a gregarious person, and when we visit, he brings his entire family with him on the tour. He is a local leader and has been a strong advocate for LIFT in his community. When asked what he sees as the main benefit of LIFT is, he replies, “I like that there are commitments that all the members must fulfill, and access to technical assistance has had great impact in my farm.”
Mr. Lopez processes his own coffee after picking only red cherries, and pays particular attention to the washing, fermentation and drying of their coffees
to create exceptional coffee. The coffees are floated for quality and then sun dried. At the height of harvest Lito hires up to 50 pickers to keep up with production. Because of his standing in the community he is able to hire the same people each year, which aids in quality improvement.
2-6-23 - tried with an aeropress. Website description is accurate. Caramel, maple syrup, soft acidity, honeydew finish. I was hoping for more sweetness. An overall nice cup of coffee.
Based on this roast - https://roast.world/my/roasts/7akKOQFhSMUmBsK9H78ke
2-6-23 - tried with an aeropress. This roast was more muted. It was more sweeter though which I liked.
Based on this roast - https://roast.world/my/roasts/UseogGLzkAxfVVCjQ58Tc