DECAF, EL CARACOL AND QUETZAL
Cherry, plums, dark chocolate.
Full bodied and sweet with a juicy, apple acidity.
This decaf lot is a mixed central american blend of two different coffees, one from Honduras called El Caracol that mean the snail and one from Huehuetenango in Guatemala that we decided to call Quetzal like the national Guatemaltecs Bird; therefore this blend is called “The Snail and The Bird”. El Caracol is a small village in the San Pedro area of Copan, Honduras, where our origin partner has a group of
members. The altitude in the area ranges from 1500 to 1600masl and the main varieties grown are catuai, parainema, IHCAFE 90 and lempira.
This lot was made up of coffee from various small producers, who own around 3 to 5 hectares of land. The coffee was picked by the producers and their families themselves and processed at a centralised wet-mill before being dried on raised beds. These producers haven’t yet produced micro-lots, but this blend was intended to incentivize them to improve picking and processing in order to gain quality premiums. El Rincon (A.K.A Quetzal) is a 25 hectare farm situated in the corner of a valley of limestone hills, protected from warm, dry winds and climate fluctuations.
The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the cup character of this farm. The farm is now run by Renardo Ovalle, who has transformed the production towards quality focussed microlots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new bourbon and caturra plants, along with other exotic varietals. Coffee is fermented dry in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm.