we were lucky enough to get our hands on two delicious microlots from our friends at El Puente:

 

the catuai is in the singles rotation as an espresso roast. it delivers a syrupy mouthfeel, lively acidity and flavours of apricot, vanilla & nougat with a brown sugar sweetness.

espresso – in: 21.5g  |  out: 45g  |  time: 24-26sec  |  temp: 93-95°C

 

the java is much lighter, roasted especially for filter. it’s clean & balanced with a delicate melon-like sweetness, hints of kiwifruit & a subtle green tea finish. 

filter – ratio: 1:16.7  |  time: 3-3.30min  |  temp: 94-96°C

 

FINER DETAILS:

origin: el regadillo, la paz, honduras
producer: finca el puente – caballero family
processing method: washed
varietal: catuai (esp) | java (fil)
elevation: 1400-1650m above sea level
roasted for: espresso & filter

about me.

we’ve been buying coffee directly from Honduras coffee legends, Marysabel Caballero and Moises Herrera of finca el puente, for a few years now. we have an ongoing relationship in which we regularly buy their coffees to round out a few of our key blends, as well as jumping on any awesome microlots when the opportunity arises!  

from experimental varieties & growing techniques to unique ways of processing, they push the boundaries of quality. Marysabel Caballero’s grandfather, Felipe García, established the family’s coffee farms & passed them down to his daughter, Sandra, who shares ownership with her husband, Fabio and their children, Marysabel & Fabio Junior.

the family sub-divided their land into a number of areas, giving different zones to individual family members who manage those areas independently. el puente is one of Marysabel’s, which she owns & manages with her husband, Moisés, along with land that he brought to the marriage. originally from Guatemala, Moisés came to Honduras in the 80s for work with a Guatemalan coffee company & ended up buying some land of his own outside of Marcala & becoming a coffee grower even before he met Marysabel.

 

together, they’ve dedicated themselves to producing the highest-quality coffee they could. when they heard about the first coffee quality comps in Honduras, they naturally entered the coffee they’d grown together. from the get go, their coffees started to win prizes, and coffee from El Puente began a winning streak that is unparalleled. today, it’s one of the most innovative farms in the world, growing exotic coffee varieties under unique conditions, testing experimental processing techniques, and pushing every aspect of coffee production to improve the coffee and the farm itself.

these two singles are further proof of how their meticulous farming practices continue to result in outstanding coffees. it’s no surprise they’ve been past recipients of cup of excellence honours!

on the same day the coffee cherries are picked, they’re de-pulped in the afternoon & left in tanks for fermentation. once the fermentation process is complete, the coffee is washed and allowed to gently dry in various controlled conditions.