Background Story

El Dantois located near the village of San Luis Planes in Santa Barbara, Honduras. Producer Carlos Madrid grows Parainema (87%) and Bourbon (13%) across nine hectares, eight of which is actively used for current and future coffee production. The farm is named aJer the Danto (also known as ‘Tapir’), a large, herbivorous mammal which inhabits the forests in the Santa Barbara region. Carlos grew up surrounded by coffee, with his mother farming the land where El Danto is located aJer inheriting it from her father. Within five years, she passed the farm along to Carlos, who sought help from his uncles to cultivate and harvest the Parainema varietal. Project Origin began working with Carlos and his family in 2019, through collaboration with our friends at San Vincente. AJer picking and sorEng, Carlos processes his Parainema using anaerobic fermentation techniques. This helps to not only elevate the flavour profile of the varietal and the terroir, but enables Carlos to create more consistent results from year to year. In order to further improve the quality of his harvests, Carlos is seeking to install raised beds and solar dryers at the farm. 

 

Roaster's Thoughts

Complex and vibrant acidity should always come with other elements such as sweetness and good mouthfeel. When these are together, it can create much better qup quality. So, this was seriously considered in order to develop this coffee. 

 

How this coffee is roasted

This coffee is light roasted but well developed to enhance its fruitiness. 

 

Basic Information

  • Origin: Honduras
  • Farm: El Danto
  • Altitude: 1,380
  • Variety: Parainema
  • Process: Anaerobic Washed
  • Best Ageing Window: 16-23 days
  • Best as: Pourover Filter, Espresso

 

How to brew this coffee

  • Espresso: 20g dose, 42g beverage yield, 25s extraction time
  • Flavour Profile: Lemongrass, pear, honey
  • Milk: 23g dose, 44g beverage yield, 34s extraction time, 150g milk
  • Flavour Profile: Stewed pear, cacao, stonefruit, lemongrass
  • Pourover Filter: 15g dose, 45g water + 30s blooming, 2m 15s extraction time, total 225g water
  • Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
  • Flavour Profile: Lemongrass, pear, brown sugar, apricot jam

 

Flavour Spectrum

 honduras-el-danto-anaerobic-washed-flavour-chart.jpeg

 

GO TO BUY THIS COFFEE

GO TO BROWSE OTHER SINGLE ORIGINS