Like with most of fermented coffees, we advise caution particularly around first crack and later on. If too much energy is applied, the roast might come out of control, accelerate significantly, making it tricky to hit your desired end temperature and color.
Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.
LOCATION: Las Vegas, Santa Barbara
ALTITUDE (MASL): 1550masl
VARIETIES: pacas, IH90, lempira
PROCCESING METHOD: Natural, washed, honey
Both Wil’s grandfather and father were coffee producers in Yoro, a region of Honduras, where he gained his early knowledge of coffee production.
In the 1990s, Wil relocated to San Nicolás, Santa Bárbara, where he met his wife. Together, they established a grocery store and acquired a 2-hectare farm.
In 1998, a friend of Wil’s presented him with a unique opportunity. He invited Wil to visit San José de Los Andes, also in Santa Barbara, to explore a potential farm exchange.
Upon seeing the property, Wil was captivated and swiftly accepted the offer. This farm is now known as Finca El Paraiso.