EL DURAZNO WASHED
HONDURAS / WASHED
A sumptuous chocolate orange base and layered flavours of forest fruit and florals meld harmoniously in this dreamy, dessert like Honduran coffee.
Producer: Francisco Velaquez
Region: Pozo Negro, Masaguara, Department of Intibucá, Honduras
Farm: El Durazno
Cultivar: Bourbon, Catuaí
Process: Washed Process
Altitude: 1700m asl
Roast Level: Medium Light
Honduran coffee continues to go through a quality renaissance and it’s producers now get the recognition so richly deserved for micro-lots that rival the very best of Central America. Of the eight coffee growing departments Santa Barbara and La Paz (known as Marcala) remain the go to places of the specialty coffee world. Right in between these two behemoths lies the very under-rated Intibucá which in terms of terroir has everything of its better-known neighbours, but lies on a road
El Durazno lies in the heart of Intibucá, the farm itself in the hills that rise from the town of Masaguara. Owner Francisco is part of a farmer collective that comprises of around sixty members which provides support in gaining visibility globally. This visibility can be hard to gain and in over a decade of coffee farming this year is the first time his coffee has found its way out of Honduras fully named and traceable.
To represent Francisco’s coffee at its best we’ve given it a medium to light roast to combine a sumptuous milk chocolate like base with elegant high notes of ripe orange, dark forest fruit and raisin. There is a delicate florality, reminiscent of oolong tea, on the finish and this sits with a complex, integrated acidity. This acidity is medium in intensity, held in harmony by overall sweetness of the coffee.
The florality, fruit and structure sing on filter while a more immersion style of coffee making like aeropress or French Press bring the best of the chocolate notes out.