Coffee is a very important crop for Honduras. It accounts for more than a third of the country’s agricultural output. While Honduras is blessed with the right environmental factors: soil, altitude, climate, it has always sold its coffee as a commodity, with no price premium for its quality. For many years, many Honduran coffee growers smuggled their beans to Guatemala, where they would fetch a higher price due to Guatemala’s reputation for quality coffee.
Over the past few years, with more farmers better trained in agricultural practices, Honduras has attracted more buyers in the specialty coffee market. On the contrary, Honduran coffees are not commonly offered by roasters or cafés in Singapore as it’s not something which most coffee drinkers will look out for. This lack of demand pretty much accounts for why the supply is very much lacking locally.
We have been very lucky to be working with our importer based in Europe to source these beautiful beans from Finca Matilde, a farm run by Marysabel Caballero and her husband Moises Herrera. They inherited the land from Marysabel’s father, Don Fabio Caballero, who in turn inherited large areas of land in around Marcala (southwest of Honduras) from his father. The forefathers of this family have played a big role in pioneering coffee cultivation in Honduras. Moises manages approximately 200 hectares of coffee separated into 17 different farms.
They have since been extremely successful producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee.
Don Fabio, Marysabel and Moises have always focused on quality, and they won 3rd prize at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their area. As a result of this they have established close relationships with quality-oriented roasters like Stumptown, Intelligentsia and Tim Wendleboe.
- Farm: Finca Matilde
- Producer: Marysabel Caballero, Moises Herrera
- Region: La Paz, Marcala, Honduras
- Wet mill: Xinacla
- Altitude: 1482 m asl
- Varietals: New Catuaí, Old Bourbon, some Geisha and SL 28
Process: De-pulped, some demucilaged mechanically, but mainly dry fermented for 12 hours. The beans are then washed in channels, which helps sort out floaters and undeveloped beans from the heavier, more developed coffee. Soaked for 24 hours in running clean water. Patio dried for 12-16 days
Cupping notes: Floral notes in aroma. As an espresso, we taste more stone fruit flavours with liquorice sweetness in the finish. A juicy cup with medium intensity, the espresso is defined, balanced and complex. While we feel this coffee is more interesting as an espresso, when brewed with the Kalita wave dripper, the flavours become more delicate, highlighting hints of apricots and peaches.
This coffee is a micro-lot and is currently available on our retail rack as a single origin espresso, just in time for your Christmas party.