As we make our way through Central American coffees we stop off at Honduras to bring you the Yolanda, from the Pacayas area of Corquin in Copan.
YOLANDA AND EL TRIUNFO FARM
The name Yolanda plays homage to the the owner of El Triunfo farm who harvested this coffee. Yolanda and her family of five manage the farm that may be small in size at 2 hectares, but mighty in quality. They exclusively use the Red Catui varietal that they’ve found to produce a greater quality in cup.
Yolanda strongly believes that the quality of her coffee is due to its synergy with nature during growth. As such her farm that grows vegetables and raises cows 1200 metres above sea level is intwined with the native wildlife and woodlands. Her cows further compliment coffee growth using manure to fertilise the farmland. A forward thinking way of farming bio dynamically, which also means the coffee gains 100% organic certification.
Can you taste it?
Naturally processed this coffee has been dried on raised beds for up to 20-30 days lending to a more fermented coffee. As a result the Yolanda is favourably fruity in nature. Expect tasting notes of blueberries and spiced apple with a golden syrup body.
This is a perfect candidate for multi-use brewing due to its versatility. As such it is omni-roasted one way for both filter and espresso based drinks. Our picks for this are either the french press/cafetiere or as an espresso base for your milk drinks for extra body and umph.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.