For majority of our washed Honduran coffees we recommend a rather smooth energy approach from the beginning of the roast, since they tend to absorb energy pretty efficiently from the start. Nothing crazy throughout the roast, just try to achieve your demanded RoR values during the first crack.
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: El Cielito, Santa Barbara
ALTITUDE (MASL): 1450 m.a.s.l
VARIETIES: parainema, pacas, bourbon
PROCCESING METHOD: Washed, natural
Roberto’s father hails from Santa Barbara and, at one point, acquired a property in El Cielito, a quaint village in the region. Following in his father’s footsteps, he made the decision to cultivate coffee. Roberto and his siblings pitched in significantly, tending to tasks like preparing the coffee nursery and planting coffee trees.
Throughout the years, the Portillos consistently produced high-quality coffee but had traditionally sold it in the local market, often receiving meager and fluctuating prices. As time passed, Roberto’s father divided the farm and distributed it among his children as an inheritance.