San Pedro de Tutule sits a little east of the larger and more well know coffee centre of Marcala. Back when Honduras was better known for producing bulk commodity coffee, Marcala was a little beacon of quality. Recent years has seen this beacon shine brighter and quality focused farmers are now getting visibility and recognition for their coffee.
One such farmer is Carlos Mejía Rodríguez, whose commitment to selective harvesting and innovative drying techniques at El Chollo has paid off with this delicious micro lot. Carlos ensures that only ripe red cherry is processed at this small farm of less than three hectares, and once processed the coffee is dried on raised beds in solar driers. Keeping the coffee protected from the cool, often damp harvest season in driers like this helps quality and product longevity in Honduras. This may seem unusual, but while neighbouring countries can more readily rely on warm dry conditions to dry their coffee, the picking season in high areas of Honduras often has more in common climatically with a late September walk in the Trossachs. Within the safer environment of the solar driers the drying can be managed over a two week period, allowing the true characteristics of farm and variety to be preserved in the coffee.
Carlos' coffee has fast become a favourite in our café's for it's clarity and sublime fruit notes that shine through as a filter. It has a refined, almost effervescent structure and stone fruit characteristics dominated by ripe plums. Underneath a little walnut, vanilla and milk chocolate support the fruit notes without detracting from their clarity.
One such farmer is Carlos Mejía Rodríguez, whose commitment to selective harvesting and innovative drying techniques at El Chollo has paid off with this delicious micro lot. Carlos ensures that only ripe red cherry is processed at this small farm of less than three hectares, and once processed the coffee is dried on raised beds in solar driers. Keeping the coffee protected from the cool, often damp harvest season in driers like this helps quality and product longevity in Honduras. This may seem unusual, but while neighbouring countries can more readily rely on warm dry conditions to dry their coffee, the picking season in high areas of Honduras often has more in common climatically with a late September walk in the Trossachs. Within the safer environment of the solar driers the drying can be managed over a two week period, allowing the true characteristics of farm and variety to be preserved in the coffee.
Carlos' coffee has fast become a favourite in our café's for it's clarity and sublime fruit notes that shine through as a filter. It has a refined, almost effervescent structure and stone fruit characteristics dominated by ripe plums. Underneath a little walnut, vanilla and milk chocolate support the fruit notes without detracting from their clarity.
Altitude: 1650 asl
Farm/Coop: Fince El Chollo
Great for: Aeropress, Cafetiere, Filter
Origin: Central America/Honduras - San Pedro de Tutule, La Paz
Owner: Carlos Ernestor Mejía Rodríguez
Process Method: Washed
Tasting Notes: A delicately balanced cup, full of stone fruits and toasted walnuts. Milk chocolate aroma, and a mouthwatering finish of ripe plums
Varietals: Red Cataui