||Honduras Finca La Concepcion 2012
||Tutule municipality (Marcala-Montecillos region), department of La Paz
Finca La Concepcion lies at 1,450 metres above sea level, in the municipality of Tutule - part of the Marcala-Montecillos growing region in South Western Honduras. The farm was founded in 1990, when Francisco Castillo acquired the land and planted one hectare of Catuai trees.
Francisco has since gradually extended the area with coffee - which now covers 4.7 hectares and produces twelve times as much coffee as the farm did when it first started producing. Francisco plans to extend further; he currently has 6,000 young Catuai coffee trees in his nursery, which will add another two hectares to the farm when they are planted out. The farm also produces some bananas and beans (frijoles), which provide a very useful additional income for Francisco, his wife, and their five children.
The weeding and pruning is carried out at Finca La Concepcion in April, and in May and June the trees are fertilised. The main harvest runs from January to April, for which the farm takes on around ten temporary workers. The cherries are picked by hand when fully ripe and then processed at Francisco’s low water ecological wet mill. After being pulped, fermented and washed, the beans are then dried in the sun on patios. The coffee is finally stored in parchment until it is ready for export.
In the cup expect Milky Way. Not THE Milky Way but the chocolate bar; light, fluffy, and delicious. Then this takes a left turn into pineapple acidity that ends up in a malted milk biscuit finish. A delicious coffee.
Coffee: Finca Finca La Concepcion - Tutule
Farm: Finca Finca La Concepcion
Processing: Fully washed (low water mill) and dried in the sun on patios
Altitude: 1,450 metres above sea level
Owner: Francisco Castillo
Region: Tutule municipality (Marcala-Montecillos region), department of La Paz
Medium dark roast. Just before second crack, then drop.
"Quick Look" Guide:
Milky Way chocolate bar, pineapple, malted milk buscuit.
Good Filter: Yes, Good Espresso: Yes
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