Honduras El Diamante 2014 Harvest: Sample Coffee Roasters

Honduras
El Diamante 2014 Harvest

We find flavours of vanilla, sugar plums

Body Acidity

In Honduras, 92% of coffee production comes from small producers, such as Francisco, who traditionally have picked and de-pulped their own coffee and then sold wet parchment to Coyotes, who buy from the farm gate in exchange for cash. This is the quickest way for a producer to receive money for their crop.

Coffee sold this way would then go to large-scale mills to be exported as commercial grade bulk lots.

However, Francisco and the other small producers who work with our importing partner Silo Coffee are part of a new movement of farmers who are processing and drying their own coffee.

These small producers are being encouraged to invest in taking care of their washing tanks and de-pulping equipment, and building their own raised beds.

This new group of producers is pursuing quality and together they are aiming to increase the volume of ‘Specialty Grade’ coffee exported from the country, which currently sits at just 1%

Sourcing and ingredients

100% Catuai, Caturra coffee beans, provided by Silo and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Francisco Alvarado
Country: Honduras
Region: Poso Negro, Masaguaro
Altitude: 1600 – 1650m above sea level
Varietals: Catuai, Caturra
Process: Washed
Harvested: March 2015
Body: Medium
Acidity: Medium
Tasting notes: Vanilla, sugar plums
Roast style: Omni

Varietals

Catuai varietal

Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Honduras

The largest producer of coffee in Central America and one of our favourite coffee producing nations, capable of producing fruit driven coffees with a great, vibrant acidity.

The Opalaca region of Honduras

Southern part of Santa Barbara falls within this region. The area is named after the Opalaca mountain range

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.