Jocsan Mendoza is located in Cabañas, La Paz, situated in the southwest of Honduras, near the border of El Salvador. Cabañas is a municipality of the department of La Paz, home to one of the largest populations of indigenous people in Honduras, the Lencas. This region has ethnic diversity, stunning views, and of course, amazing Honduran coffee. The people from this region has mainly produced corn, beans, and vegetables. Coffee was introduced to this region about 10 years ago. The residents of the Cabañas community began experimenting with coffee cultivation in 2000. Found to be quite successful in other communities, they started planting the varieties Pacas and Typica. In 2011 the Roya infection ravaged the area and devastated most of the coffee trees. With the help of the coffee institute, Honduran farmers have invested four years of limited financial capital and their hard labour to recover from the leaf rust outbreak. Most of the producers opted to renew varieties with those such as Lempira, while the Typica and Pacas were abandoned. Since then the Lempira variety is the most prevalent. The farm’s altitude is 1,650 meters above sea level and the annual precipitation is around 2452 mm. The harvest season runs between December and May.
Jocsan Mendoza is a family business. Jocsan took over from his father 3 years ago, after he passed away and has since worked on improving practices impacting the quality of the product and experimenting on different process methods to focus on producing specialty coffee. Jocsan's farm grow varieties of Red Catuai, Yellow Catuai, Catimor. The coffee goes through a stringent procedure of picking and processing. After picking, cherries are put into plastic bags. The oxygen is removed, and the cherries go through an anaerobic fermentation for 48 hours. Once the fermentation is finished, the cherries are de-pulped, put into tanks and goes through a dry fermentation for 12 hours. Thereafter, the parchment gets rinsed in tanks several times. The parchment is laid out to dry on African beds, stirred every half hour and dried for 18 days, during the dryer the parchment is sorted by hand to remove defective beans.
When designing the roasting profile for this type of coffee - anaerobic processed, it always feels like a challenge as the structure of the bean and the flavour profile of the bean are not like other coffees. Roasters are at the point where to decide whether to highlight its uniqueness or making it more rounded and balanced. What we have done is to deliver this coffee more approachable, which means, expressing the unique flavours gently while the rounded and balanced quality is dominantly expressed.
How this coffee is roasted
So, we have chosen to roast this coffee a little faster to boost its character, however, to develop a little more to balance the elements.
- Origin: Honduras
- Region: Cabanas, La Paz
- Farm: Joscan Mendoza
- Altitude: 1,650 masl
- Variety: Red catuai, yellow catuai
- Process: Anaerobic Washed
- Best Ageing Window: 18-25 days
- Best as: Pourover Filter, Espresso
How to brew this coffee
- Espresso: 20g dose, 44g beverage yield, 27s extraction time
- Flavour Profile: Lemon, cherry, plum, cacao
- Milk: 23g dose, 42g beverage yield, 33s extraction time, 150g milk
- Flavour Profile: Chocolate, vanilla, lemon pound cake
- Pourover Filter: 15g dose, 45g water + 30s blooming, 1m 40s extraction time, total 225g water
- Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
- Flavour Profile: Caramel, dark choc, cherry, lemon, red plum, walnut