Honduras Finca Cascaritas One Roast
Honduras Finca Cascaritas One Roast
If you’ve tried Hidardo’s coffee before, you’re in for a treat with the Honduras Koji Berry Natural One Roast. This coffee is truly unique and offers something different. While many are touting Koji as a superfood, I can’t guarantee that. However, it’s worth trying and should be part of your daily coffee routine for the next few months. Hidardo is travelling at the moment, but we are going to get a full description of how this coffee has been produced, shortly.
Top Trumps
Country: Honduras
Farm: Finca Cascaritas
Grower: Moisés Hidardo Hernández
Region: Mercedes
Process: Natural process, inoculated with Koji berries.
Varietal: Catuai
Drying: Raised beds for 24 days.
Altitude: 1250 MASL
Farm size: 3.5 Hectare
Roast: One Roast (Great for filter and possible to make great espresso too)
Cup Potential 🥣
|Aromatics:Ripe and wild| Body: Light to medium | Acidity: Soft , Sweet and milky|
Soft sweet melon fruit sugars open up this complex number, with a citric linger. Have you ever noticed that when coffee gets interesting, people use the word complex as a “get out of jail free card?”.
Sweetness like liquorice laces, delicate pink fruit sugars, and milky with background citrus linger, akin to cranberry.
Filter recipe:
60g a litre in batch. I have enjoyed this in Clever Dripper, 30g /500ml just worked.
Espresso Recipe:
Ideal brew temp: 95C.
Milk-based:17-18g of coffee into 34-36g of espresso 27+ seconds
Espresso: 17-18g into 45-50g of espresso in 27+seconds.
9oz milk-based drink: Think dark chocolate with a red fruity finish.
6oz milk-based: If this all goes wrong, you just get a “nice” dark chocolatey cup of coffee. When you get it right there is this . If one was being exuberant, it may be even like Turkish delight. Beautiful balance.
Espresso. Once again the long shots, come up trumps into the 40-50g region. Soft, sweet and fruity (like a ripe pomegranate) with a beguiling acidity. It’s all about subtlety. No spikes just a deep silky wild coffee.
Farm Stuff
Hidardo Hernández is the poster boy for Cafesmo, the cooperative of progressive coffee producers in Ocotopeque, Honduras. Driven seems like such a hollow term, but as a fourth-generation farmer who is creating several small lots of coffee that are pushing the boundaries of where great coffee can go as well as his region and cooperative. As well as being the face of Cafesmo, travelling the world, and being an innovative coffee farmer, Hidardo and his fiancee own a coffee and fine chocolate shop in Santa Rosa de Copán.
This lot is tiny, experimental and exclusive. Hidardo chose the catuai varietal, as it is naturally sweet, but transforms into more of a fruity profile, whilst maintaining its brilliant clarity in the cup. Using Koji was inspired by a trip to Japan, a few years ago, where it is really popular across a number of products.
How are you brewing this? Feel free to share with us @JGC Instagram
