Irving Farm Coffee – Honduras Don Pancho

Jose Francisco Portillo, known as “Don Pancho” in his community, began planting coffee trees over forty years ago on his family’s land in Santa Bárbara overlooking Lake Yojoa (the largest natural lake in Honduras).

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Irving Farm CoffeeHonduras Don Pancho

Jose Francisco Portillo, known as “Don Pancho” in his community, began planting coffee trees over forty years ago on his family’s land in Santa Bárbara overlooking Lake Yojoa (the largest natural lake in Honduras). His son, Roberto, grew up playing along the hillsides and learning about coffee from his father, and for decades they picked, processed and sold their coffee to local mills that would simply blend multiple lots and sell in bulk to the mass market.

Today, Santa Bárbara is emerging as a hotspot for specialty coffee production alongside the venerable Capucas, the most popular and established coffee-growing region in Honduras (and the home of our Capucas, Los Liros and Plantanares offerings). This is largely due to Angel Arturo Paz, his brother Benjamin, and their team at the San Vicente mill in Peña Blanca. They have worked tirelessly within the region, visiting farms and introducing the value of specialty coffee to farmers who can be resistant when it comes to abandoning years of tradition for what is essentially a leap of faith. They assist the farmers with each step of bringing their operations up to standard, from fertilizing to picking to drying. It is intensive, exhausting work, but the Paz brothers can see enormous potential for their region, and they are enthusiastic ambassadors for the incredible quality that’s becoming the norm for Santa Bárbara coffees.

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When Arturo was visiting Roberto’s farm he noticed the 40-year-old Bourbon trees and encouraged him to pick and process that Bourbon cherry separate from the Lempira. And when Irving Farm’s Green Coffee Buyer, Dan Streetman, tasted the first samples he knew it was something special. He asked Roberto what we should call it (producers in this region hadn’t been in the habit of naming their farms) and Roberto requested that we name it after his father, Don Pancho, who in planting these trees had unknowingly paved the way for a future in specialty coffee production.

We purchased Roberto’s harvest in 2012 and 2013, but in 2014 the farm was devastated by the dreaded coffee leaf rust, known as Roya. By the time Dan was able to visit and see the extent of the damage, Roberto had already decided to raze the Bourbon and replant from scratch, a process that could take a few years before the new trees would even produce viable fruit. Roberto was incredibly disappointed, but Dan promised that he would be the first in line to buy any future harvest. After discussing the various options, Dan and Benjamin recommended that Roberto hold off on destroying his father’s Bourbon for just one more season. There was the tiniest chance that the trees might survive, and they felt that it could be worth a shot.

Against all odds, the Bourbon not only survived, but it produced an exceptional (albeit small) crop and Irving Farm purchased the entire lot this year. Roberto dedicated daily attention to the trees and was steadfast in fighting the rust, so it could be the result of patience and persistence, or it could be proof that miracles do exist. Either way, we are relieved and overjoyed for Roberto, and thrilled that you get to taste this remarkable brew. Don Pancho is a coffee that is close to our hearts, and its dynamic journey is evident in the depth of its richly layered flavors.

NOTES:
PRODUCER – Roberto Portillo
REGION – Santa Bárbara
ELEVATION – 1400–1700 meters
VARIETY – Bourbon
PROCESS – Washed
TASTE – Bright, Elegant, Apple

 

Now available at http://www.emerycoffee.com.

 

*Photos courtesy of Irving Farm Coffee

Coda Coffee – Tanzania Peaberry

Tanzanian Peaberry has an earthy aroma with a bold and nature-like taste. It has heavy body, but goes down surprisingly smooth.

coda coffee tanzania peaberry

Coda Coffee – Tanzania Peaberry

Notes: earthy. cucumber. tangy.
The peaberry is a unique coffee bean. It is actually a pair of beans mutated into one. Because there are two beans forming one, the coffee contains twice the nutrients and oils as normal beans, and twice the flavor as well. Tanzanian Peaberry has an earthy aroma with a bold and nature-like taste. It has heavy body, but goes down surprisingly smooth. This unique coffee is a nice change for both expert and beginner coffee drinkers alike.

Coda Coffee is dedicated to promoting sustainability in every sense of the word; having an ongoing commitment to both the environment and the quality of life experienced by individuals in the coffee industry. Coda’s own Farm2Cup certification ensures that you can feel good about the coffee you drink. By initiating best practice sharing and quality control, investing in the farming communities and bring a better quality of life for farmers, we are able to bring you the highest quality coffee possible: it tastes good, it feels good.

We are extremely proud to share that we were named Roast Magazine’s Macro Roaster of the Year for 2014.

Now available at www.emerycoffee.com

*Photo courtesy of Coda Coffee

Klatch Coffee – El Salvador Las Mercedes Pacamara

The King Bean of Central America returns to the gates of Klatch Coffee. The Pacamara variety is a hybrid cross of Maragogype and Pacas varietals.

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Klatch CoffeeEl Salvador Las Mercedes Pacamara

The King Bean of Central America returns to the gates of Klatch Coffee. The Pacamara variety is a hybrid cross of Maragogype and Pacas varietals. This new crop comes from our partner Las Mercedes and uses the traditional wet mill with standard fermentation. This process brings out flavors of chocolate and citrus notes and aroma. The cup offers surprisingly sweet acidity, grapefruit plus traditional herbal notes along with a full body and dark chocolate finish. Cleaner and sweeter then most good Pacamara beans.

What drew Klatch Coffee to Las Mercedes was great coffee, but what we fell in love with was the people, the process, and their passion to make the coffee so great. It begins with hand picking only ripe mature cherries, and then subjecting them to intense screening before depulping to eliminate twigs, leaves and other foreign material. At the wet mill the cherries are received into ceramic tiled ditches, washed with fresh collected rainwater from their own tanks and immediately fed into a pulper, which consists of rotating disks or cylinders, each one fitted with adjustable knives. These are designed to separate the bean from the flesh of the fruit while leaving each bean intact in its parchment envelope. They then dry the coffee on clay patios to ensure even drying.

The same care and consideration invested in the coffee is invested into the Las Mercedes community. The Ortiz Family has always been devoted to taking care of those who have helped in their success, by providing clothing, food and health care. In addition, Las Mercedes is constantly making efforts to preserve natural wild life by taking special care of the disposal of by-products from the mill in order to avoid contamination also, in compliance with our certifications, chemical and pesticides are carefully store and managed by trained personnel, avoiding intoxication and contamination. In the last years, a great effort has been made in planting native trees to preserve these species.

Finca Las Mercedes is a beautiful coffee farm with dedicated owners who care for their community, their workers, the environment and, nonetheless, seek to provided specialty coffee. We are proud to offer this limited Direct Trade coffee that is also Rainforest Alliance Certified. As part of our Direct Trade contract, 25 cents of every pound is given back to fund community sports programs and Los Ortiz medical clinic. To read more about Los Ortiz medical clinic please visit cafelasmercedes.com/dispensary.asp.

Now available at www.emerycoffee.com

*Photo courtesy of Klatch Coffee