This very cool 100% Typica separation is Jose’s first coffee sold internationally. It is an honor to have the opportunity to bring his coffee to market and roast it for the world! In the cup we find citrus and florals with a red fruit complexity.
Planes de Selguapa, Comayagua
Hand picked at peak ripeness. Floated to further remove defects. Held in cherry for 24 hours. Depulped. Dry fermented for 30 hours. Washed. Dried on raised beds for 22 days in full sun during the day and wrapped at night. Held in GrainPro until milling.
In 2020, Jose found out that in neighboring Selguapa there were growers making steps towards improving the quality of their coffee and finding access to the international specialty market. On the day of the annual reunion of that group of producers, Jose made the journey with a backpack full of samples to learn more. That first year, he learned that his coffees needed a lot of work. However, with some help and guidance, he was able to achieve a quality that was high enough to be blended into a larger regional blend in 2021. This year, however, he managed to produce high end micro lot quality, marking the first time his coffee has been separated and sold with his name attached to it. Congratulations Jose!
Bourbon and Typica compose the most culturally and genetically important groups of coffees in the world. Historical records indicate that seeds were taken from the natural coffee forests of Southwestern Ethiopia to Yemen, where it was cultivated as a crop. Recent genetic tests have confirmed that Bourbon and Typica were the main seeds taken from Ethiopia to Yemen. From Yemen, descendants of Bourbon and Typica spread around the world, forming the basis of modern Arabica coffee cultivation.
Typica reached Brazil in the early 1700’s, and quickly spread throughout most of Central and South America. Until the 1940’s, the majority of coffee plantations in Central America were planted with Typica. However, because this variety is both low yielding and highly susceptible to major coffee diseases, it has gradually been replaced across much of the Americas with Bourbon varieties such as Caturra, Catuai, and also hybrids.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.