Honduras Hazel Strike – coffee for espresso and moka pot

Do you know the best way to set up your coffee make?

If you are using a home coffee machine, set it to the highest temperature, the instruction manual that comes with the equipment will help you with this. Set your grinder to the finest grind possible, at which the machine can brew a reasonable amount of coffee - 30-45ml. Remember to adjust the coarseness of the grind while the grinder is running, as it is easy to damage the ceramic discs (blades).

Why is a roaster the best source of coffee?

Roastains roastery is a small coffee producer, but it is in the small ones that there is strength! We bring our green coffee beans directly to the roaster to roast fresh coffee every day - a guarantee of specialty quality. Most importantly for us are the arabicas you will find in our shop.

Our customers have come to love the coffees we offer them. We know this thanks to feedback and private messages about our beans. Invite coffee from Roastains into your home!

Honduras Hazel Strike coffee - find out more about coffee from Central America

Facts

• Origin: Marcala, Montecillos, La Paz, Honduras
• Cooperatice: Café Orgánico Marcala (COMSA)
• Altitude: 1200 - 1700 m.a.s.l.
• Specie: Coffea arabica
• Varietal: Catuai, Caturra, Lempira
• Processing methos: wet (washed)
• The year of the harvest: the latest
• Quality: Specialty, 83 cupping points

Honduras - a country where exceptional arabica grows

Honduras is in fifth place, on the world's list of top coffee producers. La Paz, together with Santa Barbara, as well as Copan, Ocotepeque and El Paradiso, are the most recognisable regions where Honduran coffee comes from.

Most of the crop is Arabica coffee, growing high, their yield is high-density coffee beans (Honduras SHG).

Montecillos region

Montecillos is one of the six official coffee-producing regions in Honduras and undoubtedly a very special one. It is located along the border with El Salvador in the south-west of the country. Montecillos has ideal weather conditions and coffees are grown at high altitudes. Thanks to the conditions found in this region, it has gained worldwide recognition for producing coffees of excellent quality.

COMSA - small farmers' cooperative

Café Orgánico Marcala, or COMSA, is a coffee harvesting co-operative in the Marcala district of La Paz department. The cooperative was founded in 2000 by 45 socially committed farmers. At the time, farmers were suffering from the lowest coffee prices, which made coffee picking unprofitable. Nevertheless, COMSA farmers united to access specialised markets and rebuild their incomes.

Today, the cooperative is a leader in organic coffee production, serving more than 1,200 members. For farmers, it offers training focused on organic farming and farm diversification, a school for their children and support for processing infrastructure. The cooperative benefits farmers and the community as a whole.

Growing in an organic environment

The COMSA cooperative grows coffee plants with great care for the environment. The bushes grow in the shade of trees, so they grow more slowly and the farmers can boast a product of excellent quality.

The coffee plants are not sprayed with pesticides. Thanks to biodiversity and growing more than one botanical variety in an ecological environment, coffee plants are healthier and more resilient.

Honduras SHG - what does the SHG designation provide?

Our Hazel Strike is Honduras SHG. The designation SHG (Strictly High Grown) or SHB (Strictly Hard Bean) - both terms are equivalent. They refer to coffees growing above 1,200 m above sea level.

"Stress" for plants growing at higher altitudes means that the bush has to develop longer roots to reap more benefits and reach deeper into the soil. Deep, fertile soil contains nutrients and more valuable mineral salts. Read more about the criteria for evaluating grains in our blog article.

Processing - this is how green coffee beans are made

In contrast to natural processing, which will include low acidity and higher body, washed processing provides pronounced and clean tasting, fruity notes and brighter acidity. It is the most commonly used treatment in speciality segment coffees. Check out how coffee is created with the washed treatment.