- Tropical Fruits, Dates & Coconut Sugar
We're incredibly excited to be working with an individual farmer for this coffee. Lennon Diaz' very clean and natural processed coffee starts with tropical fruits of apricot, mango and peachy fruitiness. Some sticky date-like flavours come through with a coconut sugar base and honey sweetness, all of which adds up to a very pleasing cup.
Until just over five years ago, Lennon Diaz was estranged from the world of coffee, his job was always an agent in a bank. His father was the one who was involved in the production of coffee. One day he made the decision to start a project where he could have independence and feel like he was doing something different. In his first batches on his father's farm he managed to obtain a coffee with a profile of 87 points. At that point he discovered that he had an excellent coffee and understood that you have to have a process to improve quality and take on the challenge of maintaining it. Lennon knew that in order to maintain the quality of his coffee, he had to focus on the process of experimentation and observation. Lennon's coffee is a perfect coffee for the cool climate.
Processing green coffee beans requires fermentation to produce desirable flavours and allow it to be stored without spoiling. There are two main ways to ferment coffee, either with water which we called washed (or wet) processing or without water called natural (dry) processing. Once ripe cherries are picked, pulping them in a wet mill removes the skin, and fermentation processes the remaining mucilage on the bean.
Traditionally, washed coffee is picked and within 8 hours the cherries are floated in water (and unwanted components are scooped from the top), and then pulped. Then the beans will be washed in water for around 12 - 36 hours and dried in the sun on patios for around a week.
Natural processing involves none of these steps, traditionally the full cherry is dried in the sun for around a week, then the dried skin is removed.
- Western Honduras, Central America
"To be a competitive and profitable business, recognized for its quality coffee and transparently managing all of its affairs, with gender equity and in harmony with nature, thereby helping to improve the living conditions of its members and their families".
Café Organico Marcala was founded in 2001, during a period when coffee prices were so low that it was unprofitable for coffee farmers to pick their harvest and most farmers in their region abandoned their plots, migrating to cities or to the US in search of another way to make a living.
The vast majority of farmers in the Marcala region of Honduras are indigenous Lenca. Although the Lenca’s language has been lost, many of their traditional agricultural techniques have been maintained in their approach to modern-day agriculture. This has led to one of the most sophisticated organic production systems amongst coffee producing co-ops in Central America. They are a leader in promoting organic agriculture and play a key role in training and education of other fair trade and organic producer co-ops throughout the region.