Organic Honduras Fatima Maradiaga "Finca La Reyna" Honey - Fair Trade -Micro Lot(GP) (22 lb. Box)

RNY#53303

  • indignant Grapefruit
  • indignant Honey
  • indignant Orange
  • indignant Green Apple

$210.00/Box

Sourced From

Marcala, Honduras

Varietals

Bourbon, Catuai, Caturra

Producer

Fatima Maradiaga

Process

Honey, Patio Drying

Elevation

1414 to 1414 meters

Position

Instore NJ

Availability

0 Boxes

Royal NY's Scoring

Acidity

Average

Body

Average

Sweetness

Average

Brew Analysis

Brew Style

Bee House

Grind Size

EK-43 #10

Coffee : Water Ratio

1:15

Total Brew Time

2:00

Brew Style

Bee House

Grind Size

EK-43 #10

Coffee : Water Ratio

1:15

Total Brew Time

2:00

Delicate and sweet with complex floral tones integrated with stone fruit and cane sugar.

  • indignant Grapefruit
  • indignant Honey
  • indignant Orange
  • indignant Green Apple

Roast Analysis

Roasted On

Loring S15 Falcon

Color Change

4:34

First Crack

8:31

Roast Duration

10:08

Development Time

1:37

This organic honey processed micro lot offering from Honduras presented flavors of grapefruit, green apple, and honey on the cupping table after an initial sample roast. I chose to use our Loring S15 Falcon to do a roast of this coffee. From the rate of rise and momentum I had within the roast this offering gave me the impression it was not as dense as your typical Honduras coffee however still took on heat well. I approached color change at 4:34 into the roast. This coffee took on color at a smooth, even pace and browned quickly. Moving through the maillard phase the coffee took on a lot of color. As I approached first crack, I had momentum and began to dial back my heat application. Rate of rise held steady reaching first crack at 8:31 in duration. Slightly earlier first crack then anticipated but within my target parameters that I established before the roast. There was a smooth and declining rate of rise as I came out of rest and moved through the development phase of the roast. Based on my rate of rise I did not see the need to increase heat application and finished the roast with gas at 20%. Total duration of the roast was 10:08. I developed the coffee for 1:37 or a time ratio of 16%. Cupping this roast revealed pleasant notes of grapefruit, green apple, honey, pear, and white grape.

About The Source

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Years ago, in the community of Las Flores, Marcala, La Paz, a visionary man called Don Antonio Peñalba and his wife Doña Carmen Urquía, decided to start a coffee farm. At an altitude of 1450 meters, La Reyna is surrounded by beautiful vegetation and natural landscapes.

As the years went by, the farm ownership went to the husband-and-wife Don Gerardo Peñalba and Doña Fátima Maradiaga.  Fatima Maradiaga and her family have a long history in the coffee industry. Since Fatima was 8 years old, she worked on her father’s farm, where she gained a significant amount of knowledge about coffee & coffee production. Today she uses this knowledge to show her children that hard work, attention to detail and consistent effort will produce a quality coffee.

Fatima’s pride and passion for processing her coffee is why she believes her farm produces excellent quality coffee year after year. According to Fatima, in order to produce an exceptional product, you need to be very patient and, above everything else, enjoy what you do.

Because of Fatima’s technical knowledge, Fatima & Don Gerardo have introduced new varieties of organic specialty coffees, among them Geisha, Red Icatu/Icatu Rojo.  This expansion has produced valuable and aromatic coffee beans for local and international consumption, creating jobs for the people of the community and contributing to the preservation of the environment.

Coffee Origin Profile: Honduras

Honduras is a relatively small but efficient coffee producer. It ranks as the 6th largest producer globally, and 4th largest Arabica producer. Flavors range from apporachable chocolate and nutty, to exotic tropical fruits.