Honduras Finca El Mandarino One Roast
Honduras Finca El Mandarino One Roast
There is so much I want to write here about Dariela and Roy Mancia. These guys are becoming recognised for being an amazing young couple with two small plots, a youngster as well as producing great coffee. It so happens that they are cousins and neighbours of Rigoberto(s) Mancias of El Roble’, who have been let down this year. There is another chapter to this story, that will follow over the coming months.
Top Trumps:
Producer: Dariela Mancia (Video here)
Area: Ocotopeque, Honduras.
Varietal: Parainema
Altitude: 1200-1250 Meters above sea level.
Process: Natural
Farm size: Both Combined 1.7 Hectares
Roast: One Roast
Filter Potential
|Aromatics: Ripe brown fruit |Body: Syrupy| Acidity: Low and sweet|
On opening, there is a mass of ripe brown fruit sugars, with the lowest acidity. The liquor goes from silky to syrupy and there is potential for peach and maple sugars, with a tea-like finish on cooling.
Filter Recipe: 60-65g per litre
Espresso: This coffee was set up at 95C
Recipe for milk-based drinks. 18g of coffee into 34-36g of espresso. 27-30 seconds is a good place to start.
8-9oz Milk-based drink: Creamy, tropical fruit and butterscotch.
5-6oz Milk-based drink: Ripe fruit, buttery, subtle citrus, ripe soft fruit. “lush” on cooling!
Espresso Recipe:
17-18g into 60g in 30-35 seconds 50-60ml. This is where personal preference comes in. I tried this as a short juicy espresso and it lacked something. Extending the liquid in the espresso became more like the best bits of the filter. There is nothing to say that you couldn’t increase the brew temperature, which could make your life easier. More liquid was more for me. We found this to be vibrant stone fruity and pithy grapefruit.
Farm Stuff
Dariela and Roy both come from coffee-farming families, each inheriting a smallholding when they married. Due to how life is, and the size of their plantations, not being enough to support them, Dariela held a full-time job too, until their second daughter arrived. Coffee is undoubtedly their passion working on their coffee plots is for evenings and weekends. Over the last few years, they have benefited from new processing and with the improved quality, this has enabled them to buy another small parcel of land. If you follow the link above you can read their whole story, written much better than I can.
Let us know how you’re brewing here
