Artisan Roast Coffee Roasters
EL DURAZNO NATURAL
HONDURAS / NATURAL
Vibrant notes of forest fruits, candied citrus and a kirsch like booziness combine in this warming natural processed Honduran coffee.
Producer: Francisco Alvarado
Region: Pozo Negro, Masaguara, Department of Intibucá, Honduras
Farm: El Durazno
Cultivar: Bourbon
Process: Natural process
Altitude: 1700m asl
Roast Level: Medium Light
Honduran coffee is currently experiencing a renaissance in terms of quality, with its producers rightfully gaining recognition for micro-lots that rival the very best in 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. However, nestled 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 less travelled.
Francisco’s El Durazno farm lies in the heart of Intibucá, and is part of a farmer collective of around sixty members which provides crucial support to members in gaining visibility globally. Francisco has been an integral member of the small collective project for the last four years, producing both washed and natural processed coffees.
This micro-lot is his family’s natural processed selection, which beautifully showcases the bold, warming, fruit forward style Intibucá is capable of delivering. Flavours of vibrant forest fruit compote, candied lemon citrus, raisin and comforting milk chocolate combine over a viscous and round mouthfeel. A warming brown spice note combines with a cherry kirsch like booziness on the finish. With a medium to light roast the fruit, kirsch and spice notes are best experienced on filter and aeropress. Opt for a French Press to brew the coffee and you’ll be rewarded with a more chocolate and raisin forward cup of coffee. Whatever your preference El Durazno representsthe natural process style of Intibucá so well.
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