HLB | Honduras Ocotopeque Belen Gualcho
Balanced Profile | Light-medium roast
Tasting Notes: Pineapple, Orange, Honey
IT ALL STARTS AT THE COFFEE FARM
The village of Belen Gualcho is in the eastern corner of Ocotepeque, surrounded by the foothills of Cerro Las Minas, the highest mountain in Honduras. The area is ideal for coffee growing, with high humidity in the mornings and dry, hot afternoons. We purchased this coffee from Finca Terrerito, who have an importing business for their own farm, but also buy coffees from neighboring farmers, like Don Jesus Mata (pictured right).
Farmers with their coffee
7 small farms
DID YOU KNOW
Honduras is the largest producer of coffee in Central America, and the third largest producer in Latin America behind Brazil and Colombia.
Price paid by Driftaway
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 3,395 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?
This is the third year roasting coffee Belen Gualcho, and we were surprised at how different this lot tastes from previous harvests! We were always impressed with its mild and sweet flavors, and fit it squarely in the Classic profile. However, to our surprise, this year it tastes like a juicy fruit bomb with honey-like sweetness, making it perfect for the Balanced profile.
AVERAGE CUPPING SCORE
SCAA Cupping Score
15 x 70 kg
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 27th February to 23rd March 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.
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
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.