Alfredo, Honduras

CARLOS ‘ALFREDO’ ESTEVEZ

With Central American coffee harvests in full swing we make a return to Honduras to bring you the ‘Alfredo’, named after coffee farmer Carlos Alfredo Estevez.

Carlos Alfredo is a 2nd generation coffee farmer in Copan. Trained initially as an agronomist to help manage farms gave him a taster for the speciality coffee scene. Leading him to run his very own speciality micro lot farm for the past 4 years that sits favourably 1450 masl. His invaluable experience of coffee quality, nutrition and innovative processing methods make him a proficient and creative farmer.

120 HOUR MACERATION

The Alfredo explores the use of the rarer processing methods with this particular lot macerated for 120 hours. The coffee cherries are first sorted, washed and floated at the Aruca Mill to remove any undesirable cherries. The maceration process then begins whereby the cherries are loaded into barrels without oxygen to begin fermentation for 120 hours. Afterwards the coffee is removed and dried naturally on raised beds for 20-30 days.

Can you taste it?

The 120 hour Maceration process has created a coffee leaning on the more exotic and fruity flavours associated with Central American coffees. Expect tasting notes of orange marmalade with hints of mango and passion fruit, with a sticky and creamy panna cotta body.

Our recommendation

This coffee is great for a variety of brew methods and as such it is omni-roasted one way for both filter and espresso based drinks. Our personal pick would be on espresso for a strong and bold shot that can be cut with milk. However, it is just as good on filter too.

We recommend consuming this coffee between weeks 1 to 4 after its roast date, but of course, try it before or after too.