Honduras - Marcala La Paz, Natural
$6.17 per pound
Sold in 10-pound bags
| Cupping Score | 85 |
|
Fragrance/Aroma |
Black cherry, plum, vanilla, rum punch, peanut butter, dried apricot, cotton candy |
|
Acidity |
Sparkling grape juice, lime |
| Flavor/Nuances |
Lavender, honey, mango, guava, hibiscus, ripe strawberry, blackberry, cashew, pear, pink lady apple |
|
Sweetness |
Honey, strawberry lemonade, Dots Candy |
|
Body/Mouthfeel |
Silky, Juicy, Crisp |
|
Finish/Aftertaste |
Clean, red popsicle, slightly drying |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
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In our roastery
Though sometimes overlooked as because of its small production volume, Honduras is increasing its coffee quality year after year. The origin is known for their chocolatey and nutty coffees, and higher elevation farms are producing cups that are prime examples of how microclimates can produce complex, beautiful cups like this coffee from Roger Dominguez in La Paz.
We bought a small amount of this coffee and will have it for a limited time. As our own roasting operation at Mill City grows, we find ourselves leaning more on core coffees that revolve around regional lots to meet the popular demand. However, there is a small pocket of customers looking for single-farm coffees that are special and distinctive. This offering is a great example that coffee is a seasonal fruit; when it's gone, it's gone.
In your lineup
When roasting this coffee, low and slow is the trick. Starting with lower initial fuel than you would with washed coffees will benefit this roast. When you reach the development phase, spend 1:00-1:30 in development time with +7-10 degrees past first crack will help maintain this coffee's sweetness and acidity.
Use our Profile
RoastPATH® profile recorded on an MCR-2D while roasting a 0.5 kilogram batch.
| 0:00 | 380°F | Charge |
| 1:42 | Turning Point | |
| 5:23 | Green < Yellow | |
| 9:27 | First Crack | |
| 11:32 | 370°F | Drop |
Origin: Honduras
Region: Marcala, La Paz
Farm: Roger Dominguez
Variety: Red Catuai
Process Method: Natural
Altitude: 1500 masl
RoastPATH® ID: CI340-A02-0301
About
Roger Antonio Domínguez Márquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father’s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3–5 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he’s specific about his wet-milling and drying.