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Coffee
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Everything Else
£10.50
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'This coffee is all about body. It's sticky and syrupy. Sweet but a slight bitter note, like you get in marmalade brings balance and structure.'
This coffee is grown by Carlos Portillo on his farm, Don Pancho and this is the first time we have bought his coffee. The coffee stood out immediately on the cupping table for its heavy body and sticky, marmalade-like mouthfeel. There's a delicious orange acidity and just the right amount of bitterness to balance the coffee.
We were really loving this coffee in espresso but it also shines in immersion methods like the Clever Dripper or Aeropress which really highlight the heavy body. Add milk and you've got a really comforting, sweet brew that you can drink all day long. Delicious.
Origin: El Cielito, Santa Barbara, Honduras.
Varietals: Parainema
Processing: Washed
Roast degree: 127 (read more).
Suitable for: All Brew Methods (read more)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
Carlos is the third generation of coffee producers in his family. Many years ago, his grandfather worked on the same lands, where he planted Bourbon coffee on his farm over 40 years ago.
As the years passed, his father acquired as heritage a part of his grandfather's farm, and he continued the coffee legacy, striving to enhance the plantations. Since childhood, Carlos has been working alongside his father on the farm, finding joy in the labor. Even during his studies, he made use of his holidays to contribute to the family's coffee endeavors.
At the age of 22, he ventured into a job at a textile factory, which temporarily led him away from farm work. However, five years ago, his father decided to pass on a part of the farm as an inheritance. This prompted Carlos to make a significant decision. Two years later, he bid farewell to his job at the textile factory and fully dedicated himself to managing the farm.
Although his father and he manage different farms, they continue to collaborate closely. Carlos has taken on the role of the overall manager, overseeing all activities on the farms.
2021 marks a special time as he prepared his first micro-lot of Bourbon and Parainema. His expertise in processing specialty coffee dates back to 2012, when he started assisting his father in preparing their special coffee micro lots.
At the end of last year, Carlos made the difficult decision to emigrate to the United States to work, as the economic situation of his family and his parents was not good. He and his father made a commitment: Carlos would work to provide for the family and gather resources to continue the work on the farm, while his father would take responsibility for managing the farms.
Carlos's expectation is to overcome the economic difficulties they were facing, save some money, and return to Honduras to continue working in what he is most passionate about, coffee cultivation.
