Finca San Isidro, Honduras
12 ounce Valve Bag | We’re excited to offer this Honduran coffee from producer, Katia Duke. You can expect notes of wildflower honey, pear, salted caramel, and chamomile medley.
We’re delighted to offer this lot from Katia Duke this year! Katia is an incredibly talented, knowledgeable, and dedicated coffee producer with experience in roasting coffee and running a cafe as well.
Nestled along the border of Guatemala and Honduras is Katia’s Finca San Isidro. Located right at 1300 masl, overlooking the town of Copan on one side and the mountains of Guatemala on the adjacent side. Catuai, Obata, Bourbon, and Parainema grow under shade within a much cooler terrior than the town below.
Katia initially met a lot of resistance when she received a few parcelas from her father to grow coffee on, in fact, only two out of forty pickers remained to help her with the first harvest. She found further aversion to her insistence that only ripe cherry was picked. In 2012, along with much of Central America, Katia was affected by coffee leaf rust. Coffee leaf rust is a fungus that attacks the leaves of the coffee tree, and it can easily kill the trees if left untreated.
Despite these hardships, Katia’s farm has truly begun to flourish. With dedicated pruning, coffee leaf rust has become mitigated. Just two years ago she spent her savings to purchase processing equipment – such as raised bed, a mill and concrete tanks. Using these, Katia has experimented with a few different processes. Her curiosity is contagious, and we’re ecstatic to be able to present such an interesting coffee to you.
This particular lot from Finca San Isidro, is a triple fermented lot of Catuai / Obata. This process is achieved by letting the coffee sit for 12 hours in a grain pro sack, then 12 hours in a concrete tank, and then another 12 hours after de-pulping. The end result of the process leads to notes similar to a lactic process! In the cup, you can expect a rounded and layered sweetness with notes of: wildflower honey, pear, salted caramel and chamomile medley.
Region: Copan, Honduras
Farm: Finca San Isidro
Variety: Catuai / Obata
Altitude: 1300 masl
Processing: Triple Fermentation
Tasting Notes: Wildflower Honey, Pear, Salted Caramel,
and Chamomile Medley