Cielito Lindo - Nordic Roaster Winner 172,-
This is the coffee we competed with in the 2019 Nordic Roaster Competition that helped us win both the «Leaf rust resistant hybrid cultivar» category and the overall competition.
As we were testing and roasting this coffee with our roasting team we decided to do three final roasts for the competition with subtle nuances in the roasting profile. At the end they tasted very similar so we submitted one of them for the competition and decided to sell the two other batches for a discounted price to our fans and followers. The coffee was roasted on the 26th of September, but we have packed the coffee in sealed bags flushed with nitrogen to make sure the coffee still taste great. We only have 12 kilos of this coffee for sale in our webshop, so if you want to taste our competition coffee there is no time to snooze.
Cielito Lindo is actually a part of Finca Nacimiento and is situated at the very top of the farm and is technically owned by Jobneel’s Father Extreberto. There are two cultivars growing on this piece of land, Pacas and Ihcafe 90. Normally Jobneel and Extreberto will pick and process these cultivars together, but this year we asked them to separate the Ihcafe 90 for us so that we could compete with it in the competition in the «Leaf rust resistant hybrid cultivar» category. Unfortunately we have been made aware that this is no longer considered a resistent cultivar, but because this information was given to the Nordic Roaster Committee at a very late stage, we were allowed to submit the coffee for this competition.
For more info about the farm read on below.
Ripe red berries, winey & herbal
Jobneel Caceres Dios & Extreberto Caceres Gutierrez
El Cielito, Santa Bárbara, Honduras
1800 masl. under mixed shade.
The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted and floated in clean water before they are processed. After de-pulping the parchment coffee is dry-fermented for about 12-14 hours. Then the parchment is rinsed with clean water before it is dry fermented for another 12 – 24 hours, depending on the ambient temperature. After fermentation the coffee is washed in a channel where again the floaters are removed. Then the coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the defect parchment coffee from the good coffee. When the coffee is finished drying he packs the coffee in air tight grain pro bags for storage before the coffee gets milled, packed in vacuum packed bags and exported.
Out of stock