2017 Honduras COE 17th Place | Finca Don Juan | Washed Pacas International Competition Batch

2017 Honduras Cup of Excellence 17th Place | Finca Don Juan | Pacas Washed Competition Lot Flavor Profile

Finca Don Juan, the 17th place winner in Honduras Cup of Excellence (COE) for their first participation, presents Pacas variety washed coffee beans from Gungora village in the Santa Bárbara region. Owned and operated by Juan Antonio Contreras, the farm was named Finca Don Juan when he first started growing coffee in the 1970s with just two hectares. Eventually, he sold that land and acquired the current 18-hectare farm with an average altitude of 1,750 meters.

The farm cultivates Pacas, Parainema, and Lempira varieties. Juan Antonio manages the cultivation himself, employing 20 permanent workers plus an additional 100 temporary workers during harvest season. The harvested coffee cherries are sent to his son's wet processing plant in the town of Peña Blanca for post-harvest processing. Through technical guidance from IHCAFE, Juan Antonio has received valuable assistance and now can analyze soil composition as a basis for fertilization while implementing preventive pest and disease control measures. Achieving 17th place in his first participation in the 2017 Honduras Cup of Excellence is truly remarkable.

The coffee shade trees include cedro, guama, and avocado, using sparse tree shading. Special attention is given to training workers to skillfully harvest only red coffee cherries. The harvested red cherries undergo fermentation and water washing processing on the same day, followed by 12 to 15 days of sun drying to completion. Juan Antonio Contreras continuously improves his farm's cultivation techniques and washed processing methods, aiming to produce high-quality coffee for the market. This competition lot is limited to only 660 kilograms.

Flavor Description

Citrus, blackberry, honey, chocolate, with strong aroma. Citrus, blackberry, honey, chocolate with strong aroma, orange juice-like mouthfeel, rounded sweetness with soft smoothness.

Orange juice-like mouthfeel, rounded sweetness with soft smoothness.

Awards

2017 Honduras Cup of Excellence 17th Place (first participation)

Coffee Details

• Country: Honduras
• Region: Montecillos
• Area: Santa Bárbara region, Concepcion Sur city, Gungora village
• Estate: Finca Don Juan
• Variety: Pacas
• Altitude: Average 1,750 meters
• Grade: European Standard Strictly Hard Bean (SHB)
• Processing: Washed
• Harvest: December to March of the following year
• Certification: N/A

Honduras has several major coffee growing regions distributed across the western and southern areas: Copan, Opalaca, Montecillos, Comayagua, Agalta, and El Paraico. The average growing altitude ranges from 1,100 to 1,600 meters above sea level. The coffee varieties are 100% Arabica, with 69% classified as HG grade, 12% as SHG, and 19% as CS. Main coffee varieties cultivated include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira. Honduran coffee consistently maintains high quality, and its prices are among the most competitive in Central American countries. The small, rounded beans with slight bluish-green color offer mild fruit acidity with full-bodied, slightly sweet flavor, suitable both as blend or single-origin coffee, best suited for medium to dark roasting. Main export markets include the United States, Germany, and Japan.

Honduras has become the largest coffee producer in Central America, with continuously increasing production in recent years. In 2012, due to favorable international coffee prices, that year's coffee production exceeded 5 million bags from 2010, with significant increases in production volume and continuous quality improvements.

FrontStreet Coffee Recommended Brewing

• Dripper: Hario V60
• Water Temperature: 90°C
• Grind Size: Fuji grinder setting 3.5
• Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First pour 25g water, 25s bloom. Second pour to 120g water, pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the flavors from the front, middle, and back segments of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can help extend the extraction time.

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