Green (Unroasted) Cup of Excellence 1st Place – Honduras – Competition Series

$42.50$337.00

THE DETAILS

1st Place Winner of the 2023 Cup of Excellence Honduras (91.78 points)

Cup of Excellence is a world renowned annual competition, organized by the Alliance for Coffee Excellence. The several hundred entries for each origin are judged by a team known as the “National Jury”, who proceeds to select the top 40 coffees, based on a scoring sheet that is unique to Cup of Excellence, but similar to the Specialty Coffee Association form. The scoring consists of evaluating attributes such as flavor, aftertaste, sweetness, clean cup, mouthfeel, acidity, uniformity, and balance, all measured separately, and totaling them up to obtain the coffees final score. These final 40 coffees are then judged by a combination of two lead judges from the National Jury, along with a dozen or so renowned members of the worldwide coffee community known as the “International Jury”. These jury members are long time coffee professionals who have experience in Quality Evaluation, cupping, and scoring (among a wealth of other coffee knowledge), and Cafe Kreyol was selected for the international jury during this 2023 Honduras Cup of Excellence competition. These jurors spend the next week cupping, blind scoring, and judging these coffees. All scores are finally averaged to bring us the Top 20 Cup of Excellence Winners, and the remaining Top 20 national winners.

Keep in mind that all scoring systems are different (Cup of Excellence, Coffee Review, and Q Grading using the Specialty Coffee Association form), and judge coffees on separate scales. This is why you may see a 91 from Coffee Review, that might not be as good of a coffee as a 90 from Cup of Excellence. When the scale is harder, the score becomes more impressive.

This natural processed Pacamara boasts a juicy complex selection of grape, blueberry, Lychee, and apricot notes, with a phenomenal sparkling mouthfeel like a grape soda. This coffee was grown by the farm “Pino de Oro” in the mountains of Santa Barbara, Honduras. Your first inclination would be to think that this is an anaerobic coffee, because of how absolutely fruit forward it is, but that is not the case. This is simply a Pacamara variety, which happens to be one of the most wild tasting varieties of arabica out there, that was processed to absolute perfection by a producer who is clearly a master of his craft.

This 1st place coffee was split between several companies including us at Cafe Kreyol, Proud Mary, and Supremo. Cafe Kreyol is the only company in the United States offering this extremely limited nanolot, so don’t miss this rare chance to taste one of the top international coffees of 2023.

 

ROAST PROFILE GRAPH

These graphs are guidelines for how we roast this coffee. Every roaster is different, and you know your roasting method best.

ROAST PROFILE GRAPH

These graphs are guidelines for how we roast this coffee. Every roaster is different, and you know your roasting method best.

Full SACKS

Stored throughout the country. Contact us for quotes on any of our direct trade coffees by the sack!

MEET THE FARMER

Oscar Edgardo Tinoco is the owner of “Pino de Oro”, located in the buffer zone of the Santa Bárbara Mountain Nature Reserve, at 1640 m.a.s.l. It is one of the most diverse ecosystems since it is made up of cloud forests, tropical jungles and pine forests. Additionally, the population is originally from the Lenca ethnic group, which is why they have inherited many of their practices and customs. Oscar Edgardo’s history in the cultivation of coffee began as a teenager when he became involved with his father in the knowledge and management of the farm. Later as an adult, when making the decision to expand his farmland and also decide to participate in the contest. In 2010 he achieved third place in the competition and this motivated him to work with more dedication, since he managed to pay his work debts and was also recognized for the quality of his coffee. Oscar Edgardo defines himself as a man with Christian principles. So his Faith led him to make a deal with Jesus Christ and promised to donate part of his earnings to the Church. In 2011, when he won first place, he honored his promise and extended it to allocate 10% of his profits to his congregation as a social outreach. In the year 2023 he decides to participate again and gets first place again.

The secret to his success, besides the optimal geographical location of his farm and environmental conditions, is that Oscar maintains good planting, harvesting, and milling practices as well as the time he dedicates to training his pickers during harvest to select optimal quality of the coffee cherries.

WHY CAFE KREYOL?

We believe farmers should get paid based on the quality of their product and we practice this belief by paying up to 300% higher wages than what Fair Trade requires.

This Direct Trade system, that is now the backbone of Cafe Kreyol, believes that quality and sustainability are parallel.

Our story continues as we work to alleviate poverty in rural coffee growing regions, one cup at a time.

Joseph Stazzone

CHIEF COFFEE HUNTER

Play Video

Share this:

0
    0
    Orders Ship By The Following Business Day
    You're $65.00 away from free shipping.
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon

      Suggested Roast Profile Graph

      Drum Roaster

      This graph is a guideline for how we roast this coffee using a Drum Roaster.

      Every roaster is different, and you know your roasting method best. Please use this information to help you develop your own roast profile, and make great tasting coffee.

      Light heat and let it gradually increase throughout the entire roast. Increase fan speed throughout roast as well. You will want to finish this roast fast but delicately so as to preserve the sweetness.
      • Bean Density: Low
      • Bean Moisture: 11.1%
      • Cupping Score: 90+ points

      Suggested Roast Profile Graph

      Air Roaster

      This graph is a guideline for how we roast this coffee using a Air Roaster.

      Every roaster is different, and you know your roasting method best. Please use this information to help you develop your own roast profile, and make great tasting coffee.

      Light heat and let it gradually increase throughout the entire roast. Increase fan speed throughout roast as well. You will want to finish this roast fast but delicately so as to preserve the sweetness.
      • Bean Density: Low
      • Bean Moisture: 11.1%
      • Cupping Score: 90+ points