Coffee of the month – Honduras Finca El Puente

About the coffee

Finca El Puente coffee is highly appreciated for its complex and rich flavor profile, which includes chocolatey-nutty notes. It is processed with exceptional care and uses sustainable agricultural practices that support the environment and local communities.

We chose Finca El Puente coffee because it stands out for its exceptional complexity and depth of flavor, thanks to the precise care and innovative processing methods used by farmers Marisabel Caballero and Moises Herrera. They are known for the high quality of their specialty coffees and their innovative approach to coffee cultivation and processing, including experimental fermentation and drying methods. With numerous awards and recognitions, including from the “Cup of Excellence” competition, their farm is a symbol of passion and dedication to specialty coffee, and the varieties they grow offer exceptionally diverse flavors.

Origin:

The coffee comes from the “Finca el Puente” farm, located in the picturesque La Paz region of Honduras, and spans an altitude of 1350 to 1700 meters, contributing to the coffee’s delicate acidity. The region is one of the most favorable for growing specialty coffee due to its moderate climate, which provides ample rainfall and optimal temperatures for coffee plant growth, and fertile soils rich in minerals. The family of Marisabel Caballero and Moises Herrera is deeply committed to environmentally sustainable practices on their farm. They invest significant time and resources in both new equipment and planting new coffee varieties to improve the quality of their coffees.

Best brew

For a denser and richer chocolatey-nutty flavor, you can prepare it as an espresso, as well as in a cezve or moka pot.

Process and variety:

Variety: Yellow Catuai

This variety is a hybrid created by crossing Mundo Novo and Yellow Caturra and is known for its resilience and high-quality beans. The name “Yellow Catuai” comes from the characteristic yellow color of the fruits that develop on the coffee trees when fully ripe.

Process: Washed

This process involves removing the outer fleshy part of the coffee cherries and fermenting the beans to remove the mucilage around them. After fermentation, the beans are washed and dried, resulting in a cleaner and brighter flavor profile. This method is preferred for its controlled processing, which highlights the individual flavor notes of the coffee.

Roasting: Medium

Flavor

Expect rich chocolatey-nutty notes of milk chocolate and almond, complemented by the taste of melting sweet caramel.