Honduras Coffee Bean Roasting and Pour-Over Techniques Introduction | La Florencia Estate - Latin Dancer

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Honduras - La Florencia Estate - Latin Dancer

Product Details

Origin: Honduras La Florencia Natural

Estate: La Florencia

Region: Opatoro, La Paz

Varieties: Bourbon, Catuai

Altitude: 1,620 m

Processing Method: Natural process, naturally dried for 30 days

Flavor Notes: Cherry, blueberry, grape, hazelnut

Grade: SHG/Natural Process

Product Introduction

La Florencia Estate is a 21-hectare premium coffee plantation located near the town of Florida Opatoro in La Paz, Honduras. The estate produces and exports more than 52 batches of coffee annually. The estate's original owner, Don Roberto, purchased farms from different neighboring areas, maintaining the original names given by previous owners. As a result, Don Roberto owned several farms and was once the largest coffee producer in the region, with some even believing he was the largest coffee producer in the entire country.

In rural Honduras, women rarely receive formal education, and farm management responsibilities are seldom handled by women. La Florencia Estate was no exception. The current owner, Isaura Martínez, grew up immersed in coffee culture, often listening to her father Don Roberto share his coffee cultivation experiences and following in his footsteps to grow coffee.

However, after Don Roberto passed away, the sisters Dona & Isaura inherited the farm. Beyond the daily tasks assigned by their father during their childhood, they knew almost nothing about farm management, let alone running a business. When they inherited the estate, they couldn't afford professional agronomist assistance due to high costs, so they continuously sought advice and guidance from friends and neighbors.

In 2013, a leaf rust disease destroyed all of Isaura's coffee plantations. However, Isaura was not discouraged by this setback. Instead, she worked harder to maintain her original ideal of growing coffee. With help from family and neighbors, the estate gradually recovered to its original scale. Regular pruning and weeding are maintained, and chemical fertilizers, herbicides, or pesticides are rarely used when planting coffee trees.

Throughout their learning process, they connected every step of production. With the help of family and neighbors, combined with their own efforts, they have created today's Finca Florencia. Through hard work and persistent effort, Dona & Isaura have successfully built the farm's reputation, even winning regional coffee competitions.

Starting in 2016, Isaura began using the natural process to refine coffee, with excellent results. This method not only improved coffee quality but also represented a sustainable process, conserving water consumption and reducing electricity usage by up to 50%.

Dona & Isaura are hopeful about the farm's future and currently grow Bourbon, Típica, and Catuai varieties. They strive to do everything possible to continue improving the farm. Their main goal is to leave behind a high-quality industry and a well-managed farm for future generations.

Brewing Recommendations

Roasting Suggestions:

The Bourbon and Catuai blend has similar density and bean size, allowing for standard roasting methods. Use 20% damper at bean drop, 50% at color change, and 80% at first crack. Heat can be adjusted based on ROR conditions with adjustments around 5%. It's recommended to end the roast at the conclusion of first crack for a medium-dark roast that highlights nutty flavors without being too acidic.

Pour-over Technique Suggestions:

V60 dripper, medium-fine grind, 1:16 coffee-to-water ratio, water temperature 88-90°C

Other Brewing Suggestions:

French Press: Medium grind, 1:15 coffee-to-water ratio, water temperature 87-89°C

Siphon: Medium-fine grind, 1:15 coffee-to-water ratio, water temperature 87-89°C

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473