<aside> 🧙🏻♂️ Roaster’s opinion Sweet and round coffee, very floral and subbtle. We discover a high sweetness with some stonedfruits aromas, medium acidity that doesnt kick but stay present all along the tasting with some herbals notes as pine. Apple will comme in the juicyness of this coffee, very sugary, like bitting of the green apple. Pretty unusual still, it is quite recommanded to be ready to feel some new aromas. Refreshing even, as a cold brew it is simply divine.
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<aside> 🧑🔬 Calibration
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<aside> ☕ SLOW COFFEE RECETTE
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<aside> 🌷 Flavor Profile:
Aromas
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Honduras is emerging as a beacon of extraordinary complexity, depth, and richness in the coffee world, distinguishing itself from other Central American coffee-producing countries. Among the treasure trove of Honduran coffee, Los Pinos by Joaquina Montoya stands out, embodying the immense potential that Honduras offers. This coffee is a celebration of innovation and tradition, fermented forward to reveal a symphony of mature stonefruit, apple, and herbal notes, wrapped in a syrupy body.
Crafted from the Catuai variety, Los Pinos boasts a commendable cupping score of 86.25, a testament to its exceptional quality.
At the core of Los Pinos' success is Joaquina Montoya, a producer whose dedication and resilience are nothing short of inspiring. With over 35 years of experience in coffee cultivation, Joaquina has devoted herself tirelessly to the art and science of coffee production.
The inception of her journey in coffee began with her husband, but upon their separation, she embraced the full mantle of coffee cultivation. Joaquina's story is one of perseverance; despite facing physical challenges due to a disease, her determination remains unwavering.
Her farm, enveloping her home at 1650 meters above sea level, is a labor of love nurtured alongside her family. Joaquina, along with her sons, grandsons, and a dedicated team, meticulously oversees every aspect of coffee processing and drying, instilling values of hard work and sustainable farming in her lineage.
Joaquina's endeavor is part of a larger narrative within the Intibuca Collective, a vibrant community of 60 coffee producers in Pozo Negro.
This group exemplifies the collaborative spirit, investing in infrastructure improvements and knowledge sharing to enhance the quality and traceability of their coffee.
The collective's leadership is spearheaded by Wilmer Alexis Grau Montoya, Joaquina's son, who embodies courage and charisma. Wilmer's leadership and commitment to quality improvement have earned him the respect of the collective, highlighting the familial ties that enrich this coffee-producing community.
Joaquina's expertise in coffee production is complemented by innovative processing techniques honed over the years. The harvest sees the engagement of around 20 pickers, with processing taking place at her son’s micro-mill. Here, cherries undergo an eco-friendly pulping process, followed by a carefully monitored fermentation period.
Joaquina's hands-on approach ensures that each step, from picking to drying, adheres to the highest standards, with the coffee dried in solar dryers for an optimal moisture content.
The harvest period in Intibuca, Honduras, typically runs from December to April. This timeframe aligns with the broader coffee harvesting season in Honduras, which can vary slightly depending on the specific region and altitude of the farms. Higher altitude areas like those in Intibuca might experience a slightly later start to their harvest due to the cooler temperatures at higher elevations, which can delay the ripening of coffee cherries. This window allows farmers to pick the cherries at their peak ripeness, ensuring the best quality coffee.
Los Pinos by Joaquina Montoya is more than just a coffee; it's a narrative of resilience, quality, and the collective spirit of a community striving to make their mark in the world of coffee. The story of Joaquina and her family resonates with coffee enthusiasts, offering a glimpse into the challenges and triumphs faced by coffee farmers. Wilmer’s pivotal role in processing and his innovative approach to fermentation and drying further underscore the meticulous care invested in each batch of Los Pinos.