Super sweet with dried mango, butterscotch and a vanilla finish.
Osman Rene Romero Melgar is the owner of the farm San Isidro, located in the Celaque area of the Copan region of Honduras. The farm is 10 hectares, most of which is used for coffee production, is under natural forest, and has been handed down to Osman from his parents. The main variety grown is Catuai, but Osman has been planting rust-resistant varieties such as Lempira, IHCAFE90 and Parainema, mostly for their high production.
Osman is a trained agronomist and is an active member of the Aruco cooperative, managing production and administration for the member farms. Osman was one of the first producers within Aruco to start producing micro-lots and to try new processing methods, and so was influential in the success of the spread of quality improvements throughout the coop.
This 'macerated natural' process indicates the stages after the cherries have been floated and sorted. They were placed in plastic container (dry) for 48 hours, the barrels had lids on and were outside but under shade. This helps soften the skin of the cherry and kick-starts the micro-bacterial activity breaking down the sugars and starches.
After the 48 hours the cherries were removed from the barrels and dried as per other naturals in polytunnels. Unlike in African countries the climate doesn't allow drying outside uncovered which is why many Central American producers use raised beds housed within polytunnels, opening and closing the ends to control airflow during certain times of day.
This is the coffee we entered for the roasting competition through the importers Falcon Speciality. Those roasters interested in competing in this years challenge were asked to send in an email. Then 22 names were pulled from a hat (yes they really did this) and Crankhouse was amongst them. The challenge was to roast the coffee in the 'best possible way' and submit it for a blind tasting. Then a panel tasted all 22 submissions and picked their top 3. Crankhouse didn't win the challenge but it was a fun and educational excercise to roast a new coffee with a slightly different process and try to get the best from it. This is the submitted roast curve after 11 batches of varying profiles:
A full breakdown of our approach to roasting this coffee was detailed in these blog entries: