I’d like to introduce to you one of the few Honduras coffees I have liked. Normally I am not keen on this countries coffee, differing processing methods, and poor storage do it no favours.
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Cerro Azul is the Mierisch family’s new coffee project in Honduras. The name might sound familiar as they have brought us Limoncillo, Escondida and Mama Mina to name just some of their amazing coffee.
The Mierisch family has been growing coffee for 4 generations, going on 5 in Nicaragua. They have achieved great results in their special way of farming and more importantly reaching out to specialty buyers, being at the forefront of coffee development (for proof of this just look at the Limoncillo pacamara experiment we had this year, truly amazing).
But this is a new experiment for the Mierisch family going across the border of their mother country, by driving six hours from heir home to neighbouring Honduras. I spoke with Erwin a lot about why they had taken this desison, and lots came down to his experiences as one of the Head Judges for the cup of excellence competitions in Honduras where he had seen amazing potential, but a lack of care and attention to detail in the processing stage. This detail is vital to truly special coffee, and Erwin and his family are some of the best qualified technicians of processing I have ever met. A match made in heaven
In 2011 they started the project of revitalising Finca Cerro Azul in the region of the National Park Azul Meambar in Siguatepeque, Comayagua, Honduras, across El Cielito, Santa Barbara on the other side of Lake Yojoa. the farm is blessed with microclimates and conditions that are familiar to them in Nicaragua.
But the soil is something else, as is the plant stock they have inherited and this the first production they have been happy enough to share with special international friends. We are some of the first to taste the fruits of there hard work and long drives to the farm.
In the cup this coffee is quite different to any Honduras coffee I have tasted before. Its bright, challenging and has a lovely glace cheery taste to it, acidic but super sticky syrup like sweetness. A cup that also changes, as it cools into more traditional cherry flavours. Lot 007 licensed to be tasty.
Plot: Los Altos
Avg. Altitude: 1,650 meters above sea level
Harvested: February 20th, 2012
Fermented: 24 hours
Washed and classified with fresh water
Dried: Sun for 3 days to 30% humidity and then machine dried to 13% humidity.
Stored: for at least 30 days till lot stabilized to 11.50% to 12% humidity