QUALITY SCORE 89.25 (SCA cup protocol)
Blueberry / Black cherry / Rum / Raisin / Cocoa
suggested for espresso and filter
Miriam E. Perez Honduras
Marcala 1300 mt
Black honey Typica, Bourbon
January 17 July 17
220 kg GrainPro bag
Lot size Arrived in
Rubens Gardelli drum roaster
Roast profile by Roasted on
THE STORY BEHIND
Miriam Elizabeth Perez and her daughter Dania Peñalba own a 6-hectare farm called Finca Clave de Sol. The name of the farm comes from the deep passion Betty has for music, especially when it comes to her violin. She has produced coffee for 19 years and is a third generation farmer. Their farm is a producer member of the COMSA Cooperative. Over the last few years, COMSA has been experimenting with honey processing as well as natural/dry processed coffees, which have rendered excellent cup results when submitted to quality evaluation. This micro lot processed with a black-honey technique from Miriam Perez is an exceptional example of successful experimentation.
THE FERMENTATION PROCESS
In the honey process the coffee cherry peel is removed right after picking from the coffee tree, but some amount of the fleshy inside, the “mucilage”, remains while the beans are dried over raised beds. The white and yellow honeys have less mucilage left after being mechanically washed. Gold, red, and black honey coffees, on the other hand, have much more mucilage remaining and usually are not washed at all.
Black honey coffees usually take longer to dry because they are dried under shade.
Bourbon is one of the most culturally and genetically important C. arabica varieties in the world, known for excellent quality in the cup at the highest altitudes.
It is one of the two main cultivars from which new cultivars are bred, the other being typical. Historical records indicate that Bourbon was taken from the coffee forests of Southwestern Ethiopia to Yemen, where it were cultivated as a crop; recent genetic studies have confirmed this.
Bourbon coffee was first produced in Réunion, which was known as Bourbon island before 1789. It was later taken by the French to mainland Africa and to Latin America.
Bourbon grows best at heights between 1,100 and 2,000 meters and gives a 20-30% higher yield than Typica. It has a commercially viable level of yield potential and growth habit but is generally susceptible to disease and pests.