ORGANIC NEW CROP HONDURAS CORQUÍN – ROASTING IN JUNE
JUNE’S LIMITED RELEASE ONLINE EXCLUSIVE
Organic New Crop Honduras Corquín, roasting in June, is the very first coffee to arrive from the latest harvest from this exceptional origin. It’s as impeccable an organic coffee as you’ll find and is as fresh as can be. For those who subscribe to our coffee-of-the month Small Batch coffee series, you’ll be delighted by the juicy and sweet flavor, with perfectly balanced acidity in each cup. Not a subscriber yet? You can still get a taste, but only this month, and only online.
Fruit of the Harvest
Starting in November, the Honduras coffee harvest stretches several months. The fruit is handpicked, pulped, rinsed, and held in fermentation tanks before the drying process can begin. Farmers rely on the power of the sun to bring the coffee to the exact point of 11% moisture. This is all to say that from the coffee tree to the roasting plant, we begin to see the highest altitude, highest quality coffees arrive as spring begins.
A New Crop from a Co-op with a Modern Approach
We’re particularly excited to see the first shipments of the season from Cafico, an organic cooperative from Corquín, in the west of Honduras. Led by brothers Sergio and Walter Romero, this group is relentlessly motivated in finding solutions for improving coffee quality. From solar dryers to water conservation processes, their innovative investments save energy and ensure that each smallholder farmer has access to resources.
The result of this work is this batch of flawless, 100% traceable, organic coffee. And there’s no better time to enjoy it than in June: fresh from the farm and fresh from the roastery. For fans of washed coffee, a new crop coffee offers a once-a-year opportunity to appreciate the clean, floral notes at their brightest.
NOTES FROM THE PEET’S ROASTERY
Years of roasting experience really come in handy when dialing in the preferred aromas and flavors of beans this fresh. We observed that Organic New Crop Honduras Corquín was sensitive to temperature and finished lighter when the heat was cut back too early. Overall, the roast was well balanced, resulting in an easy-drinking coffee that’s sweet and oh-so-juicy. It’s a light and lovely cup that’s tasty over ice, prepared as a pour over, or plunged into a French press. A welcome, rare opportunity to enjoy a dark roast Honduran at its seasonal peak.
— John Nicolini and Michael Madden, Roasters