El Carrizal
COFFEE DETAILS
Region: San Andres, Lempira
Producer: María Lidia Cortez
Varietal: Pacas
Process: Natural
Elevation: 1550masl
Source: Project Origin (via Cloud Catcher)
Roast level: Very light » 80.4 (W) / 126.1 (G) / △45.7
Roasted for: Mod Spro + White + Filter
CUP PROFILE
v1 - More jooce, wine-like on the finish *CHEF’S CHOICE*
v2 - Tea-like, soft cranberries on the finish
BACKGROUND
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.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: San Andres, Lempira
Producer: María Lidia Cortez
Varietal: Pacas
Process: Natural
Elevation: 1550masl
Source: Project Origin (via Cloud Catcher)
Roast level: Very light » 80.4 (W) / 126.1 (G) / △45.7
Roasted for: Mod Spro + White + Filter
CUP PROFILE
v1 - More jooce, wine-like on the finish *CHEF’S CHOICE*
v2 - Tea-like, soft cranberries on the finish
BACKGROUND
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.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: San Andres, Lempira
Producer: María Lidia Cortez
Varietal: Pacas
Process: Natural
Elevation: 1550masl
Source: Project Origin (via Cloud Catcher)
Roast level: Very light » 80.4 (W) / 126.1 (G) / △45.7
Roasted for: Mod Spro + White + Filter
CUP PROFILE
v1 - More jooce, wine-like on the finish *CHEF’S CHOICE*
v2 - Tea-like, soft cranberries on the finish
BACKGROUND
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.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)