CHAZEZ FAMILY - Honduras
Finca Oropendula has been in the Chazez family since 1957 when the first coffee was planted on this farm. Located in the Montecillos area about 1 hour from the town of Marcala in the department of La Paz, this small 6-manzana farm (4Ha) is planted with Lempira, Catuai & Bourbon.
Igork, who now runs the farm from his grandfather, is a 3rd generation farmer from the Chazez family and he has been experimenting for the past few years with new processing methods as well as opening a small roastery and cafe in the local town of Santiago de Puringla to promote and sell their coffee.
Over the years, this coffee has been developed to deliver consistency in harvest, ensuring the cherries are ripening at the same time. On the farm they pay close attention to selecting only ripe cherries, before transporting them to the wet mill which is about 30 minutes from the farm.
The coffee is then washed and floated and sealed in bags and left to ferment in an anaerobic environment for 36 hours down to a pH of 3.7. The coffee is then pulped and left with the mucilage on. From here it is then taken to raised African beds where it is then dried for 17 days.
In the cup, this coffee offers a soft, strawberry acidity accompanied by a full and creamy mouthfeel. The finish is long lasting with a honey-like sweetness.