HBM | Honduras Santa Bárbara Miraflores
Bold Profile | Medium-dark roast
Tasting Notes: Black Tea, Pastry, Dark Chocolate
IT ALL STARTS AT THE COFFEE FARM
Finca Miraflores is owned and operated by Juan Contrereas in the Santa Barbara department of western Honduras. Juan Contrereas' father was heavily engaged in coffee cultivation, and growing up, Juan learned how to depulp (remove the coffee seeds from the fruit) and dry coffee.
"As a young man of 23," he says, "I was already responsible for the farm my father gave me as an inheritance." After working the farm for decades, he brought the quality of production up to specialty grade. Along with coffee, he grows bananas, avocados, pears, and lemons on the 52 acres of Finca Miraflores - coffee takes up about 22 acres of that. Juan says, "I am proud of my farm because I have several native trees also growing, providing some shade and diversity."
TRACEABILITY
PRODUCER
Juan Contrereas
MILL / WASHING STATION
Beneficio San Vicente
PROCESSING
Washed
ALTITUDE
1400 - 1500 meters
DID YOU KNOW
Juan Contreras’s coffee is fermented in concrete fermentation tanks, for 16–24 hours. The coffee is then dried on raised beds under shade. When fully dry, the coffee is transported to Beneficio San Vicente in parchment to be stored inside Grainpro bags to protect the beans from the humidity.
PRICE TRANSPARENCY
$4.80
Price paid by Driftaway
$4.25
Free on Board price
Not available
Farm Gate price
$2.05
Fair Trade price per pound
June 7: $1.85
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 3,419 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
We have been keeping an eye out for the Parainema Varietal in Honduras from the time we tried Juan Contreras' delicious coffee from Finca Miraflores in 2019. It makes a sweet and complex dark roast that shines in the Bold profile.
AVERAGE CUPPING SCORE
85.5
/100
85.5
SCAA Cupping Score
10 x 70 k
Bags purchased
2 years
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from July 17 to August 16 in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. and Ian T. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Anthony and Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
