Miguel Angel Paz owns the farm El Pitarrillo, named after the area of Corquin, Copan where it is located. The farm is situated at 1250masl and comprises of 7 hectares of land, most of which is producing coffee. Miguel has owned the farm for 25 years and has been planting a range of varieties to compare their attributes in production and cup quality. The majority of his production is still catuai, but he also has the rust-resistant varieties; Obata, Icatu and Lempira. The producers will receive about 70% of the FOB price for their micro lots. This year the harvest for all producers was extremely difficult with increased rains during the harvest and a lack of pickers, meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree. The coffee from this washed lot is floated and cleaned, then pulped and fermented overnight before being dried on raised beds for 8 – 15 days, weather depending.
Roasters Notes: I could see as soon as I opened the sack that these are extremely high quality beans. In the cup I get notes of mango and clementine with a full, rounded caramel body and a dark chocolate finish.