Honduras Inoculated Yeast Rose’ One Roast
Honduras Inoculated Yeast Rose’ One Roast
I don’t say this often, but here is a unique and delicious stand-out coffee. This Honduras Inoculated Yeast Rose’ is our only inoculated coffee this new season and is on par with the Sauvignon Blanc on a quality level, but riper and more vibrant. I have been drinking this over the last month, experiencing it all of the way through resting and it is excellent.
Top Trumps:
Producer: Hidardo Hernandez.
Area: Ocotopeque, Honduras.
Varietal: Pacas
Process: Experimental. Inoculated (fermented with) Rose’ Yeast.
Farm size: 3.5 Hectares
Roast: One Roast
Filter Profile
|Aromatics: Ripe red fruit |Body: Creamy on cooling| Acidity: Soft, sweet, complex and citric|
This coffee has changed a lot in resting, so artist license ahoy!
On opening, this rested coffee is wild and dry with subtle pink fruit sugars which are swiftly followed by deep, sweet red grape-like sugars. The finish (aftertaste) is tartaric (dry and grape-like) and citrusy too. Soft boozy sugars follow with some brown fruit and that consistent, defining, lingering finish.
On cooling the fruit becomes a little tart, somewhere between cooked plums and rhubarb and you would be forgiven for thinking the finish was cocoa.
Filter Recipe: 60-65g per litre
Espresso:
We found that this is not the easiest coffee to brew in a standard espresso grinder, as the grind range is not always broad enough. If you can make it work, I think it’s worth the effort!
In a Niche Zero, this sits between 14 & 15 on the grind setting, for that 28-35 second extraction.
This coffee was set up at 95C
Recipe for milk-based drinks. 18g of coffee into 33-34g of espresso.
8-9oz Milk-based drink: Creamy, tropical fruit and butterscotch.
5-6oz Milk-based drink: Ripe fruit, buttery, subtle citrus, ripe soft fruit. “lush” on cooling!
Espresso Recipe:
17-18g into 60g in 30-35 seconds 50-60ml. This is where personal preference comes in. I tried this as a short juicy espresso and it lacked something. Extending the liquid in the espresso became more like the best bits of the filter. There is nothing to say that you couldn’t increase the brew temperature, which could make your life easier. More liquid was more for me. Stone fruit and pithy grapefruit.
Farm Stuff
Hidardo Hernández is the poster boy for Cafesmo, the cooperative of progressive coffee producers in Ocotopeque, Honduras. Driven seems like such a hollow term, but as a fourth-generation farmer who is creating several small lots of high-value coffee that are pushing the boundaries of where great coffee can go. Who could set a better example to fellow producers in the cooperative? As well as being the face of Cafesmo, travelling the world, and being an innovative coffee farmer, Hidardo and his fiancee own a coffee and fine chocolate shop in Santa Rosa de Copán.
This lot is tiny, experimental and exclusive. Hidardo chose the pacas varietal, as it is naturally sweet, but transforms into more of a fruity profile, whilst maintaining its brilliant clarity in the cup. Perfect for Rose’ no?
Let us know how you’re brewing here
