Episode 617: Honduras Finca Cerro Azul Washed Catuai

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By Stephen Leighton. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

Cerro Azul is one of the Mierisch family’s newer coffee projects in Honduras. The name 'Mierisch' might sound familiar; they have brought us Limoncillo, Escondida, San Jose and Mama Mina, to name just a few of their amazing farms.

The Mierisch family have been growing coffee for four generations, going on five, in Nicaragua. They have achieved great results with their special way of farming, and more importantly by reaching out to specialty buyers and being at the forefront of coffee development.

This farm started life as an experiment for the Mierisch family. To farm here, they went across the border of their mother country and drove six hours from their home to neighbouring Honduras.

I've spoken with Erwin a lot about why the family made this decision, and it came down to his experiences as one of the Head Judges for the Cup of Excellence competitions in Honduras. He had seen amazing potential, but he'd also seen a lack of care and attention to detail during the processing stage. This detail is vital to truly special coffee, and Erwin and his family are some of the best-qualified processing technicians I have ever met. This opportunity was a match made in heaven.

In 2011 they started the project of revitalising Finca Cerro Azul in the region of the national park, Azul Meambar. It's in Siguatepeque, Comayagua, Honduras, and is across from Finca El Cielito, Santa Barbara. The farm lies on the other side of Lake Yojoa, and is blessed with micro-climates and conditions that are familiar to the family because those conditions are similar to the ones they experience on their lands in Nicaragua.

But the soil is something else, as is the plant stock they have inherited. We were some of the first to taste the fruits of their hard work and long drives to their new farm.

You'll get a refreshing white grape at the start of this, but it's quickly backed up by milk chocolate. On the finish I get pear, for a well-balanced cup which is easy drinking.

  • Country: Honduras
  • Department: Comayagua
  • Municipality: Siguatepeque
  • Community: Rio Bonito
  • Farm: Finca Cerro Azul
  • Farm managers: Francisco Escobar and Lidia Zeledon
  • Farm owners: The Mierisch family
  • Area: 135 hectares
  • Elevation: 1,450–1,900 m.a.s.l.
  • Diurnal temperature cycle: average high: 26 C, average low: 16 C
  • Varietal: Catuai
  • Shade: Inga and Liquidambar
  • Processing method: Washed
CUPPING NOTES White grape, milk chocolate, pear

Clean cup: (1–8): 6.5Sweetness: (1–8): 6Acidity: (1–8): 6Mouthfeel: (1–8): 6Flavour: (1–8): 7Aftertaste: (1–8): 6Balance: (1–8): 7Overall: (1–8): 6.5Correction:(+36): +36Total (max. 100): 87

Roast Information

Medium-dark – take it through first and give it a little time to develop in the gap, dropping just as it hits second.

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