preferred_method: false
preferred_milk: false
Save as favourite

Artisan Roast - El Chollo Honduras

Sorry - Sold out - it's been popular!

Cupping Chart for Artisan Roast - El Chollo Honduras

Artisan Roast - El Chollo Honduras Cupping Chart

Getting product details...

Seasonal fruit sensation. A delicately balanced cup, full of stone fruits and toasted walnuts. Milk chocolate aroma, and a mouthwatering finish of ripe plums, autumn is here.

San Pedro de Tutule sits a little east of the larger and more well know coffee centre of Marcala. Back when Honduras was better known for producing bulk commodity coffee, Marcala was a little beacon of quality. Recent years has seen this beacon shine brighter and quality focused farmers are now getting visibility and recognition for their coffee.
One such farmer is Carlos Mejía Rodríguez, whose commitment to selective harvesting and innovative drying techniques at El Chollo has paid off with this delicious micro lot. Carlos ensures that only ripe red cherry is processed at this small farm of less than three hectares, and once processed the coffee is dried on raised beds in solar driers. Keeping the coffee protected from the cool, often damp harvest season in driers like this helps quality and product longevity in Honduras. This may seem unusual, but while neighbouring countries can more readily rely on warm dry conditions to dry their coffee, the picking season in high areas of Honduras often has more in common climatically with a late September walk in the Trossachs. Within the safer environment of the solar driers the drying can be managed over a two week period, allowing the true characteristics of farm and variety to be preserved in the coffee.

Carlos' coffee has fast become a favourite in our café's for it's clarity and sublime fruit notes that shine through as a filter. It has a refined, almost effervescent structure and stone fruit characteristics dominated by ripe plums. Underneath a little walnut, vanilla and milk chocolate support the fruit notes without detracting from their clarity.

Altitude: 1650 asl
Farm/Coop: Fince El Chollo
Great for: Aeropress, Cafetiere, Filter
Origin: Central America/Honduras - San Pedro de Tutule, La Paz
Owner: Carlos Ernestor Mejía Rodríguez
Process Method: Washed
Tasting Notes: A delicately balanced cup, full of stone fruits and toasted walnuts. Milk chocolate aroma, and a mouthwatering finish of ripe plums
Varietals: Red Cataui

LETTERBOX friendly (single bag): YES

Delivery prices to United Kingdom

Cupping Chart for Artisan Roast - El Chollo Honduras

Artisan Roast - El Chollo Honduras Cupping Chart

Initial collection: Artisan Roast - Edinburgh

Similar coffees from

Thinking...
Artisan Roast - Edinburgh

Artisan Roast - Edinburgh

Share with your friends...
Artisan Roast - Edinburgh
Hint: click one of the three different views
Save as favourite Artisan Roast: Colombia, La Virgen, Washed
from 250g: £8.00
From Artisan Roast: The dramatic and lush green rolling hills of the Huila region in the south west of Colombia are home to some truly amazing coffees. They are also home to some amazing small farmers, almost always small scale with farms usually only one or two hectares in size....
Save as favourite Artisan Roast: Kenya, Karinga, Washed
from 250g: £9.50
From Artisan Roast: Kenya is one of the few countries in the coffee world that actively separates off its round peaberries from the rest of the crop.   These beans are round because they form as a single seed in the cherry and being different in size and shape, they...
Save as favourite Artisan Roast: DOI SAKET: Thailand, Pang Bong, Natural
from 250g: £8.60
From Artisan Roast: Pang Bong is a small village on a mountain near Chiang Mai province. The village has 30 households, each producing about 1-2 tons of parchment each year. This is one of the oldest coffee growing areas in Thailand as such heirloom varieties, such as Typica, are common...
Hint: click one of the three different views

Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.