El Carrizal

Region: San Andres, Lempira
Producer: María Lidia Cortez
Varietal: Pacas
Process: Natural
Elevation: 1550 masl
Source: Project Origin (via Cloud Catcher)
Roast level: Light » 79.1 (W) / 118.3 (G) / △39.2
Roasted for: Mod Spro + White + Filter

Airworks (v1) »
Hibiscus, cherry, garnacha; moar jooce, wine-like on the finish

The Cherry Picker (v2) »
Hibiscus, cherry, cranberry; tea-like, soft cranberries on the finish

Recommended brewer: v60
Dose: 15g | Water: 195g | Total Brew Time: ~2:00min

1. Perform a 45g bloom
2. Wait for the bloom to complete before commencing the second pour outwards to 150g
3. Wait for the bed to almost drain completely before pouring the final 45g through the center

El Carrizal is a distinguished coffee farm located in the San Andrés region of Honduras, owned and operated by María Lidia Cortez. The farm is renowned for its cultivation of the Pacas variety, a natural mutation of the Bourbon lineage.

First discovered in 1949 by the Pacas family in El Salvador’s Santa Ana region (hence its name), the cultivar is distinguished by a single-gene mutation that results in a compact plant structure. This smaller size allows for higher-density planting, potentially increasing yield, though it comes with a trade-off: greater susceptibility to coffee leaf rust.

For this particular lot, only the ripest cherries are handpicked before undergoing natural processing, where they are carefully dried on raised beds for 16 to 21 days. This meticulous approach allows the coffee to develop a layered and complex flavor profile, with exceptional clarity in the cup.

María Lidia Cortez’s commitment to quality and sustainable farming has put El Carrizal on the map in the specialty coffee world. Her dedication to the Pacas variety and thoughtful processing methods showcase not just the farm’s expertise, but also the unique terroir of San Andrés in every sip.