Description
A balanced and persistent single origin, dominated by a soft acidity combined with the sweetness of honey.
The single origin Honduras Las Capucas is a quality Arabica coffee, certified Specialty coffee.
Grown at an altitude between 1,500 and 1,600 meters above sea level.
The plantation is called Las Capucas, managed by Moncho, the gentleman you can see in the product photos. It is a small but great family business, which wants to bring the culture of quality coffee around the world. In fact, always in the photos, you can see how their plantation uses tall trees and large leaves to protect the most delicate coffee plants from direct light, as well as creating greater biodiversity, which is good for the quality of the coffee beans, but also for their land!
We met them in Italy thanks to their niece Maricel who opened the Italian office to take care of the export phase.
The drupes, containing the beans, are harvested exclusively with the picking method, therefore manually, selecting one by one only the cherries that are ripe at the right point. After that they are processed with the washed method, which gives greater acidity and aroma to the extracted drink. At the end of the process the pulped beans are dried in the sun.
On the nose: delicate aromas of honey and chocolate
Taste: sweet notes of honey and hazelnut, balanced by a soft acidity, with hints of blackberry. The bitterness is very delicate, almost absent.
Data sheet
| Aromatic notes | Honey, blackberries and hazelnut. |
| Intensity | 6,5/10 |
| Body | 3,5/9 |
| Sweetness | 6/9 |
| Bitterness | 1,5/9 |
| Acidity | 6/9 |
| Aroma intensity | 6,5/9 |
| Roasting | Media |
| Suitable for | Those looking for a single origin balanced between sweetness and acidity, with reduced bitterness and intensely aromatic |
| Origins | Honduras |
| Location | Copan region, Las Capucas plantation |
| Altitude | 1500-1600m asl |
| Type of crop | Picking |
| Type of processing | Washed |
| Score | 81,75/100 |
Thanks to medium roasting, the carefully selected raw coffee bean can express itself to the fullest, releasing every natural aroma and never being overly bitter. Try it even without sugar, it will be amazing!
The coffee is stored inside a sealed bag, self-protected with a one-way valve, which allows the coffee to degas, without letting in oxygen, which would oxidize it. This makes it possible to keep the coffee beans fresh and aromatic even after several months.
Notes for the 250g bean package:
- Roasted coffee beans
- Packaged in food grade nitrogen protective atmosphere with one-way valve
- 250 gr net weight and
Notes for 250g ground package:
- Coffee roasted in beans and then grounded
- Packaged in food grade nitrogen protective atmosphere with one-way valve
- 250 gr net weight and
Coffee history
Today we travel to Honduras, a small Central American country bathed by the Caribbean Sea and with a population of only 7 million inhabitants.
With a production of about 6 million bags of coffee per year (mainly Arabica) it is one of the largest producers at an international level. In general we can say that the economy of this state is based almost exclusively on this agricultural product.
It was the low production costs, the high generational turnover and the institutional support that determined an average annual growth in production of 5%.
In Honduras there are over 100,000 families involved in the production and processing of coffee. They are mostly small producers: 95% of them cultivate less than 7 hectares and 70% less than 2 hectares of land.
Coffee growing areas
In Honduras there are 6 main coffee growing areas:
- Copan, where ours comes from
- Agalta
- El Paraiso
- Montecillos
- Opalaca
- Comayagua
The Copan district in particular is located on the western side of the country, at an altitude of about 1000 – 1700 meters above sea level. The coffee from this region has a particular sweetness, with notes of chocolate and honey and a balanced body.
This is the home of our single origin Honduras Las Capucas Specialty coffee!
Finally, the varieties grown in these regions include the “old Arabicas”, namely Bourbon and Typica as well as Caturra and Catuai and, in recent years, new hybrids belonging to the Catimor genetic group.
The flavor of Honduran coffee is generally characterized by notes of apricot and chocolate. Of course, the flavors vary depending on the region of origin, but they all have some common taste parameters which are a combination of darker notes and caramel and honey, along with lighter notes such as tropical fruits and red fruits.
While tasting our Honduras Las Capucas I can perceive the smile of the skilled growers, in love with their origins and their lands, immersed in an earthly paradise.
If you want to find out how to best prepare it with all the different tools, click here!
Discover all the characteristics of the coffee in the product description and in the technical sheet.
Enjoy your trip!
Curiosity
Organic farming is the order of the day. Despite this, the expensive and often prohibitive membership fees to the certification bodies have blocked sustainable certified coffee.
Another gem: coffee in Honduras is classified based on altitude, and not on the number of defects or the quality of the beans, as happens in Brazil or Colombia for example.
