Honduras Las Capucas - Specialty coffee - 250g
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Description
A balanced and persistent single-origin, dominated by a soft acidity combined with the sweetness of honey.
The single-origin Honduras Las Capucas is a quality Arabica coffee, certified Specialty coffee.
Grown at an altitude between 1,500 and 1,600 metres above sea level.
The plantation is called Las Capucas, and is managed by Moncho, the man you see in the product photos. It's a small but powerful family business, dedicated to spreading the culture of quality coffee around the world. In fact, in the photos, you can see how their plantation uses tall trees and broad leaves to protect the more delicate coffee plants from direct sunlight, as well as creating greater biodiversity, which is beneficial not only to the quality of the coffee beans but also to their land!
We met them in Italy thanks to their niece Maricel, who opened the Italian office to handle the export phase.
The drupes, containing the cherries, are harvested exclusively by hand, selecting only the perfectly ripe cherries one by one. They are then processed using the washed method, which imparts greater acidity and aroma to the resulting beverage. Finally, the pulped cherries are dried in the sun.
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On the nose: delicate aromas of honey and chocolate
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Taste: Sweet notes of honey and hazelnut, balanced by a soft acidity, with hints of blackberry. The bitterness is very delicate, almost absent.
Ernani's advice: for espresso, use a dose of 8g per dose.
Suitable for
Those looking for a single origin balanced between sweetness and acidity, with reduced bitterness and intensely aromatic
Technical data sheet
- Aromatic notes: Honey, blackberries and hazelnut
- Intensity: 6.5/10
- Body: 3.5/9
- Sweetness: 6/9
- Bitterness: 1.5/9
- Acidity: 6/9
- Aromatic intensity: 6.5/9
- Roasting: medium
- Suitable for: Those looking for a single origin balanced between sweetness and acidity, with reduced bitterness and intensely aromatic
- Origins: Honduras
- Location: Copan Region, Finca Las Capucas
- Altitude: 1500*1600m above sea level
- Harvest type: picking
- Type of processing: washed
- Score: 81.75/100
Thanks to the medium roast, the carefully selected raw coffee beans can express themselves to their fullest, releasing all their natural aromas without ever being overly bitter. Try it without sugar, it's incredible!
The coffee is stored inside a sealed bag, self-protected with a one-way valve, which allows the coffee to degas, preventing oxygen from entering, which would otherwise oxidize it. This keeps the coffee beans fresh and aromatic even after several months.
Notes for the 250g grain pack:
- Roasted coffee beans
- Packaged in a protective atmosphere of food-grade nitrogen with a one-way valve
- 250 g net weight
Notes for the 250g ground pack:
- Coffee beans roasted and then ground
- Packaged in a protective atmosphere of food-grade nitrogen with a one-way valve
- 250 g net weight
History of coffee
Today we travel to Honduras, a small Central American country bordering the Caribbean Sea with a population of just 7 million.
With an annual production of approximately 6 million bags of coffee (mostly Arabica), it is one of the largest producers internationally. Generally speaking, the country's economy relies almost entirely on this agricultural product.
Low production costs, high generational turnover, and institutional support have led to an average annual production growth of 5%.
In Honduras, over 100,000 families are involved in coffee production and processing. Most of them are small-scale producers: 95% of them cultivate less than 7 hectares and 70% less than 2 hectares.
Coffee-growing areas
In Honduras there are 6 main coffee growing areas:
- Copan, where our very own comes from
- Agalta
- El Paraiso
- Montecillos
- Opalaca
- Comayagua
The Copan district in particular is located in the western part of the country, at an altitude of approximately 1,000–1,700 meters above sea level. The coffee from this region has a distinctive sweetness, with notes of chocolate and honey, and a balanced body.
This is the home of our single-origin Honduras Las Capucas Specialty coffee!
Finally, the varieties grown in these regions include the “old Arabicas”, namely Bourbon and Typica as well as Caturra and Catuai and, in recent years, new hybrids belonging to the Catimor genetic group.
The flavor of Honduran coffee is typically characterized by notes of apricot and chocolate. Flavors obviously vary depending on the region of origin, but all share some common flavor characteristics: a combination of darker notes, caramel and honey, along with lighter notes like tropical and red fruits.
While tasting our Honduras Las Capucas, I can sense the smiles of the skilled growers, in love with their origins and their lands, immersed in an earthly paradise.
If you want to find out how to best prepare it with all the different tools, click here!
Discover all the characteristics of the coffee in the product description and in the technical sheet.
Have a good trip!
Curiosity
Organic farming is the order of the day. However, expensive and often prohibitive membership fees to certification bodies have held back certified sustainable coffee.
Another interesting fact: coffee in Honduras is classified based on altitude, not on the number of defects or the quality of the beans, as is the case in Brazil or Colombia, for example.
