Honduras Morod Estate Wine Barrel Fermented Violet Specialty Coffee Flavor Profile

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FrontStreet Coffee Honduras Violet Morod Estate Barrel Fermentation

FrontStreet Coffee Honduras Violet Morod Estate Barrel Fermentation

Region: Lempira region, Morod Estate (Padrino)

Grade: SHG

Varieties: Catuai, Caturra, Bourbon

Cultivation Altitude: 1,600 meters

Processing Method: Wine barrel fermentation

Flavor Characteristics: Rum, honeydew melon, Ureche, vanilla

About Honduras

Honduras is a Central American coffee-producing country with 280,000 hectares of coffee plantations. Around 565 million coffee trees are currently planted across the country, and more than 95% of the farms are smallholdings, so coffee here is overwhelmingly a smallholder crop. More than 120,000 households take part in coffee production, but most plantations are smaller than 3.5 hectares, and 70% of farming families work less than 2 hectares of land. Smallholder cultivation accounts for over 60% of Honduras's total coffee production, medium-sized farms for about 3%, and large farms roughly 2%.

Since 2007, under the leadership of the IHCAFE coffee institute, Honduras has been improving its growing environments and green-bean processing equipment while boosting export efficiency at its ports. Honduran coffee remains relatively low-profile on the international market, but it has improved markedly. Judging by production alone, the 2011-2012 harvests earned Honduras considerable recognition in Central America, with an annual harvest of roughly three million bags of coffee.

Morod Estate

Morod Coffee Estate is located in the Lempira sub-region of Honduras. The main variety grown locally is Arabica, a relatively compact plant that typically reaches only about 3 feet in height, which makes hand-picking very convenient. In this region of acidic soil and a warm climate, the estate's coffee beans are uniform in size, and the brewed coffee has a smooth, rounded mouthfeel.

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FrontStreet Coffee Recommendation

If you are just starting out with specialty coffee, FrontStreet Coffee keeps a shortlist of dependable, entry-level single-origin beans worth trying. On the Ethiopia front, the FrontStreet Natural Hambella and the FrontStreet Washed Idido Cooperative lot are standouts. Ethiopia is Africa's largest coffee producer and the widely recognized birthplace of coffee, with the Yirgacheffe and Sidama regions the most famous of all. Since washed processing was introduced there in the 1970s, Yirgacheffe lots have leaned washed, and the FrontStreet Washed Idido is a textbook Yirgacheffe: jasmine florals, lemony acidity, and berry tones.

From Brazil, FrontStreet recommends the Cerrado Red Bourbon and Fazenda Rainha. Brazil is the world's largest coffee producer, and its sun-exposed plantations let cherries ripen fast, giving soft beans, gentle acidity, and pronounced sweetness. The FrontStreet Brazil everyday bean comes from the celebrated Cerrado region and delivers classic cream, peanut, and cocoa notes, while Fazenda Rainha grows rare yellow Bourbon at higher altitudes, layering nutty aromas of sunflower seed, macadamia, and almond over a cane-sugar sweetness that works beautifully black or with milk.

For something heavier and acid-free, the FrontStreet Mandheling is wet-hulled using the distinctive Sumatran method developed for the island's unpredictable rain and limited infrastructure, producing a full-bodied, herbal, spice-laden cup with no sourness at all. If you want to step up a grade, the FrontStreet PWN Golden Mandheling is triple hand-sorted plus machine-sorted for the cleanest, smoothest texture and clearer woody and caramel notes. Finally, the FrontStreet Boquete Washed Geisha from Panama's most representative specialty region offers pure Geisha genetics with vivid orange-blossom and honey sweetness at an entry-level price, ideal for exploring different brew methods.