Sourcing

Our Honduran coffee story unfolds in the mountainous region of Corquin, Copan, where we discover the meticulous efforts of Carlos Alfredo Estevez, a second-generation coffee farmer with an agronomist’s touch. His passion for coffee has not only led to the revival of his family's coffee farming legacy but also to the acquisition of El Supte, a farm perched at 1450masl, where varietals like Caturra, Lempira, Parainema, and Ihcafe 90 are lovingly cultivated.

Growing:

Every bean from this extraordinary Honduran micro-lot epitomises resilience and innovation. Following a period of economic challenges, Carlos leveraged his expertise as an agronomist and coffee connoisseur to revitalise his farm. Employing advanced plant nutrition techniques and innovative fermentation methods, he meticulously nurtures his crops to yield high-quality coffee beans. Post-harvest, the beans are transported to the Aruco mill, where each one is rigorously cleaned, washed, and float-tested to exclude any immature beans.

Roasting:

In the heart of Norfolk, our master roasting team welcomes these carefully processed beans. Here, using our vintage Whitmee and Probat artisan gas roasters, we delicately flame roast these beans with light roast profile. This precise method honours and enhances the unique flavour profiles that Carlos has painstakingly cultivated.

Pouring

Our Honduran light roast micro-lot coffee, sourced from Carlos's high-altitude farm, provides a memorable and truly unique tasting experience in every cup. Thanks to a 20-30 day slow-drying process and an exclusive 72-hour maceration, each bean offers a singular brewing experience. Expect a creamy, milk chocolate body laced with exotic fruit notes such as lychee and mandarin - a testament to the journey from Carlos's farm to your cup.

Collection: Natural 72 hour Maceration Coffee

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Carlos Alfredo

Carlos Alfredo

ROAST: Light