10,72€ – 20,49€
Specialty coffee from Nicaragua. 250 and 500 g tins.
WHAT TYPE OF ROAST SHOULD I CHOOSE?
Different types of roast allow us to mould the flavour of the coffee. The choice of roast requires consideration of the way in which the coffee will be prepared, as well, of course, as personal tastes and preferences.
A light roast will give a coffee which retains greater complexity of flavour and more acidity, but will sacrifice intensity and body. This is recommended for coffee prepared with a filter or electric coffee makers.
We recommend a medium roast as highly balanced and multifunctional, allowing the greatest number of different forms of preparation without forsaking flavour. Suitable for both espresso machines and filter methods, such as an electric coffee makers, or a moka or Italian coffee maker.
A dark roast, meanwhile, will give greater intensity of flavour, bitterness and body, while losing acidity and complexity of flavour. We recommend this roast for lovers of Italian espresso, with body and intense flavour. We do not recommend such a roast for filter coffee makers, such as electric models.
If you have any queries about our roasts, just write to us at [email protected] for further explanations. Thank you, and enjoy whichever coffee you choose.
HONDURAS LOS CATADORES – RED HONEY
The Finca Los Catadores estate is under the management of our friend and international taster Iván Vasquez, who discovered his passion for coffee at a young age, proving a great inspiration to his family in dedicating himself to the business.
Iván and his wife Yolibeth Pineda managed to rescue the estate after it was ravaged by rust, showing that with care and love, one can produce a high-quality coffee.
For this batch they selected beans of the CATUAI variety, grown at 1,675 m above sea level, in the traditional shade of inga and banana plants, oak and cedar. The ground is also covered with shrubs, grass and living barriers.
The coffee is processed using the red honey method, undergoing various inspection checks from when it blossoms up until the bean being packaged and sent to us. This way Iván can be certain of the outstanding quality of all his coffees.
The coffee is selectively harvested, picking only the ripe cherries in the early morning, with a level of sweetness of around 22° Brix. The cherries are left for lengthy fermentation over 23 hours at a temperature of 20° C, and always in sequential daily batches. Depulping is performed in the traditional manner, with the beans then left to rest for 20 hours in a 10 cm thick coffee layer. This slow drying is performed in solar domes on stainless steel mesh for 169 hours.
The husk is dried to make flour for confectionery and as a condiment in Honduran cuisine.
Area: Santa Ana – La Paz – Marcala Finca Los Catadores
Producer: Iván Vasquez
Altitude: 1,675 m above sea level
Variety: Arabica – Catuaí
Process: Red Honey
Drying: Stainless steel gratings
Aroma: Hints of wild blackberries and stewed apples.
Flavour: The sweetness of glazed fruit, with hints of tropical fruit such as mango and passion fruit.
Body: Silky and delicate, with a refined, balanced finish.
A Specialty coffee is defined as any which, following a comprehensive examination and professional tasting, achieves more than 80 points on the SCA (Specialty Coffee Association) scale. We are a little more demanding, and will not accept any coffee that scores below 82 points. Our Q-Grader and the other coffee supply professionals handle the process of this painstaking selection.
All our coffees are produced to order, and delivery times will therefore be approximately 5-6 days. Our prices include VAT.