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Heart & Graft Coffee Roastery: Anastacio Argueta microlot: Honduras, Finca Los Ceibos, Washed

Tasting notes: Red apple, apricot, honey

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Anastacio Argueta has been dedicated to coffee production for since 1969 when Don Anastacio’s father gifted him a plot of land for his first farm, Finca Los Ceibosis, which he now runs with his sons and which has become a protected area and home to abundant wildlife and is surrounded by a forest of oak-pine, fruit and wood trees. In 2010, Don Anastacio became a member of COMSA and this marked a new stage in his coffee producing journey, starting in 2013 when he started experimenting with different processing methods and leading to preparing speciality micro lots by 2015 with different processing methods improving the cup profile. The agronomic management at the farm begins with the analysis of the soil every 2 years and insects are controlled by organic means.

From Heart & Graft Coffee Roastery:

Anastacio Argueta has been dedicated to coffee production for over 45 years. Don Anastacio’s coffee stories date to 1969 when his father gifted him a plot of land, where he started his first farm named Finca Los Ceibos.

Finca Los Ceibos, is preserved as a protected area, home of different birds such as toucans, parrots, pigeons and sparrow hawks. Also squirrels, armadillos, guatusas, raccoons, tacuazines, otters, wild cats, weasels, rabbits, bandages, tepezcuintle have made their home in this space surrounded by a forest of oak-pine, fruit and wood trees.

A very particular phenomenon happens at the farm in the period of June to August, in which fish are born on the ground after some massive storms. This happens at one of the banks of the farm and later the fish go to the river in Puringla, that is located at 800 meters distance to the farm.

In 2010, Don Anastacio became a member of COMSA and this marked a new stage in his coffee producing journey. He said: “the company has been thoughtful in educating and training me in processes as: regenerating and improving soil, usage of the organic compost and foliars, some that are prepared at the farm and others supplied by COMSA.

In 2013, he started experimenting with different processing methods and by 2015 he was preparing speciality micro lots. Don Anastacio said “it is a challenge for him to maintain consistency in the quality of his coffee”. However, he knows that different processing methods improve the cup profile.

Finca Los Ceibos has a record of every activity performed at the farm. The agronomic management at the farm begins with the analysis of the soil every 2 years, this indicates parameters to incorporate organic matter to the soil and foliar products. Additionally, insects are controlled by organic means.

As a producer Don Anastacio gains satisfaction by working with his sons, who together develop their passion for the production of high quality coffee.

   
Farm/Coop: Finca Los Ceibos
Altitude: 1350 masl
Great for: Aeropress, Cafetiere, Espresso, Filter, Black, With milk
Origin: Honduras, Central America
Region: Gualazara, Santiago De Puringla
Owner: Anastacio Argueta
Process Method: Washed
Tasting Notes: Red apple, apricot, honey
Varietals: Typica, Bourbon, Catuai, Pache

Roasterr: Heart & Graft Coffee Roastery

Delivery prices to United Kingdom


Initial collection: Heart & Graft Coffee Roastery - Manchester

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Tasting record

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