- Origin: Ethiopia & Honduras (blend)
- Regions: Los Planes, Cabañas, La Paz & Gedeo Zone
- Tasting Notes: Cherry, sticky toffee, marmalade
- Roast Level: Medium
- Elevation: 1580 - 2150 MASL
- Cultivar: Lempira, Catuai, Ihcafe 90 and Pache & Heirloom
- Producer: Various Smallholders
- Process: Various
This year's Holiday Espresso combines Ethiopia Konga, a floral, citrusy and sweet-washed coffee. And a chocolatey and layered regional blend from Honduras called Cabanas from the Santa Barbara region.
Grown in the acclaimed Gedeo zone in the legendary Yirgacheffe region of Ethiopia comes another classic washed coffee from the Konga hamlet. This is just one of those famous coffee areas we’ve adored. The area is known for coffees with delicate floral aromatics, tea-like textures and clean citrus-forward flavour profiles and this year's lot is no different. This specific lot is made up of regional local landraces that are grown by local smallholder farmers in naturally occurring semi-forested or garden conditions in the Gedeo Zone and processed at the Teshome Gemechu Washing station. Once handpicked at peak ripeness, the cherry is brought to the washing station to be washed, fermented for 48 hours and dried on raised beds for 20 days.
Honduras Cabanas Washed
Honduras Cabanas Los Planes is grown close to Los Planes in La Paz by farmers cultivating coffees and contributing them to the Cabanas Rise Series. The lot is a field blend of mostly Lempira, Catuai and Pache. It is washed and dried on raised African-style beds and circulated every 30 minutes for 15 days to ensure proper drying. The Cabanas Rise Series project is an effort to support smaller producing communities in their quest to improve coffee quality by purchasing larger volumes at premium prices. The series is a joint effort between our partner importer, Collaborative Coffee and the Paz family's Beneficio San Vicente in Honduras. The goal is to help these up-and-coming farmers in the Cabanas region by providing milling & logistic services and working with farmers on new strategies to improve farm-level practices and cup quality.