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Franklin Madrid - Honduras

Franklin Madrid - Honduras

£18.00 GBP
£18.00 GBP
Sale Sold out
Tax included.
Roast
Size
Grind Type
TASTE LAVENDER, BLACKBERRY & TROPICAL FRUIT WITH A SPARKLING ACIDITY
ORIGIN SANTA BARBARA, HONDURAS
FARM/MILL/CO-OP EL SAUCE
VARIETAL PACAMARA
PROCESS NATURAL
ALTITUDE
 1550 MASL
PARTNER
 LANGDON 

 

We purchased this coffee from our good friend Matt from Langdon Coffee Merchants. One day we were chatting about our love for natural processed Pacamara coffee when Matt said I'll need to send you a small sample. This arrived with a note reading "here's something I think you'll like".

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The relationship:

Matt met Franklin, a fourth generation farmer and his son Denilson, a 23 year old third generation farmer, on his first day in Honduras. Denilson had just graduated from agronomy university in Honduras, his father, Franklin recently gave him control of La Peña one of his farms.

With the begging of a great friendship Franklin asks Matt "what kind of coffee do you love?" Matt replies "Pacamara", Franklin smiles and nods saying nothing more. Two days pass when Denilson shows up to a cupping at Beneficio San Vicente Mill he says, "dad wanted to present some coffee to you", it was this Pacamara. This is this first year that Franklin has tried producing a Pacamara and this 30kg are the only kilo's produced at this farm making us the only roastery to have this coffee in the world!  Matt also purchased Denilson’s entire lot on the spot. Hoping to continue the relationship with the Madrid family and work more with them as Langdon and the farm grows.
Franklin and his story:

Franklin hails from a coffee-producing family, with a rich history dating back to his grandfather Constantino Madrid, who was the first person to plant coffee in El Sauce village. Today, Franklin and his siblings independently manage farms in this region, with El Sauce being a cherished favourite due to its ideal microclimate and strategic location. Franklin's dedication led to a COE win in 2008, and he recently introduced innovative coffee varieties like Pacamaras.

The farm:

El Sauce in the Santa Barbara Mountain is nestled within a vast mountainous region, mostly a protected national park since 1987. Coffee cultivation began among the native population in the 1940s, initially as a secondary crop. However, by the 1970s, coffee, particularly Typica and Bourbon varieties, became the primary crop, driving the local economy and becoming a significant cultural element.

 


 

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