Never far from our own team's lips when we’re discussing favourite coffees from the past, we’re thrilled to welcome Dely Suyapa back into our filter coffee range.
We travelled to Honduras for the first time in February 2019. Our intentions were to identify and meet with dedicated coffee producers whose coffee we wanted to bring back to the UK to roast, hopefully being able to forge relationships that would stand for many years.
We first cupped through several tables of fresh offers with Rony at RAGA coffee, alongside our longstanding partners Nordic Approach, and were blown away by the quality and vibrancy of the cup profiles from smallholders in Pozo Negro in Masaguara.
A favourite of ours that stood out on the table every time we cupped it was produced by Dely Suyapa Matute Ramirez. We went out to visit her the following day.
Dely and her family were very welcoming, offering us coffee and snacks in her house sitting amidst her coffee trees and close to their newly built Secadores (polytunnels for drying coffee). When we visited, they still had around two thirds of this year’s harvest still to pick and process. We got a tour around her farm, Finca Las Manzanas, which is around 10 years old and is planted with Bourbon, Catuaí and Lempira across 1 hectare. She has recently implemented a system to keep the varieties separate for processing, which is why we’ve been able to secure a lot comprised of entirely Bourbon.
Next door to her farm is her husband’s, and then her son and daughter also have farms nearby, named El Durazno and La Bonita. She has six children in total, and the whole family is working in coffee production, helping each other out when it comes to harvest time. Her grandchildren are too young to pick coffee yet!
Dely is a warm and hospitable lady, passionate about producing high quality coffee, and was proud to show us some of her certificates from placing in the Honduras Cup of Excellence competition in past years.
Once harvested, Dely checks the Brix of the coffee cherries, a way to measure the sugar concentration, which she relies on as indicative of the ripeness of the parcel of fruit, subsequently adjusting her fermentation periods to ensure optimal processing from picking to picking. We saw a range from 24 to 40 hours of dry fermentation on the sheets Dely showed us, used to log the processing data from each batch of coffee. Timing the fermentation is very important, but they are hoping to invest in a thermometer and pH reader to be able to measure the fermentation in more detail, and along more parameters than time alone.
We’re thrilled to share this Bourbon selection from Finca Las Manzanas with you, and hope you enjoy its vibrant, juicy, and tingly characteristics.
Masaguara, Pozo Negro, Intibucá, Honduras
Sweet & creamy, we’re noting a milky mouthfeel like fresh almonds. Ripe fig & apricot notes complement decadent flavours of chocolate mousse.