La Valentina

Producer: Carlos Meija
Cultivar: Yellow Catuaí, Pacas
Process: Natural
Altitude: 1600m
Harvest: March – May
Notes: Marzipan, banoffee, raspberry
Roast: Filter

Honduras has steadily invested in its coffee industry to become the largest coffee producer in Central America, and the industry now plays a vital role the national economy. It is currently the seventh largest coffee producing country worldwide. The country has optimum conditions to produce excellent coffees due to its high elevations, fertile volcanic soils, an ideal climate for coffee cultivation and plenty of agronomic expertise.

The prominence of quality competitions and high-profile auctions such as the Cup of Excellence has inspired larger and wealthier producers to plant new varieties, experiment with processing, and make improvements to their farm practices and infrastructure. Increased research and agronomic training by IHCAFE, a non-profit institute to help promote the economic and social sustainability of Honduran coffee producers, has also contributed to heightened awareness of the specialty-coffee market among Honduran producers.

Producer Carlos Mejias owns the 25-hectare farm La Valentina which is situated in the heart of La Paz, an area famous for coffee production with high elevations and cool temperatures. These factors cause the coffee cherries to ripen slowly and develop higher concentrations of sugars. Alongside the cultivation of Yellow Catuai and Pacas varities, Carlos’ farm is also intercropped with citrus and banana trees which help to provide shade cover for the coffee plants. Once the ripe red cherries are selectively picked by hand, they are allowed to dry ferment for three days before being slowly dried on patios under the sun for a further 12 to 15 days.
Sourced through our friends at Café Imports, we are excited to have the privilege to roast this exceptionally well natural processed coffee from Carlos’ La Valentina farm in La Paz. Due to the green coffee’s large bean size and high moisture content, we have chosen a steady roast profile to highlight the marzipan-like sweetness and ripe banana flavours that reminds us of a sticky banoffee pie. We also love the hint of raspberry in the finish which is literally the ‘cherry’ on the top for this delicious coffee!

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