unica
highly
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… selected roasteries we give the opportunity to present themselves:
HONDURAS – (MICROLOT)WALTER & SERGIO ROMERO
Introducing Our Microlot Honduras Coffee: A Blooming Delight
Prepare to embark on a sensory journey like no other with our exquisite Microlot Honduras coffee. Crafted with precision and care, this coffee showcases the exceptional flavors and qualities that make it a true standout in the world of specialty coffee.
The Parainema varieties has been introduced to Honduras in 2010. A special process (natural/aerobic) has been utilized for this Microlot. The final result is a coffee with excellent sweetness, full body and radiant acidity.
Q-SCORE: 86.50
TASTE NOTES:
Sweet and very fruity coffee. Mild acidity and good body. Sweet notes of cane sugar, fruity notes of plum and peach, with a finish of tropical fruit and grapes.
weight: 250g
varieties: Parainema
land: Honduras
region: Copan, Corquin, El Cerro
process: natural, aerobic
altitude: 1350-1450 msl
producer: Finca La Lesquinada
We are more than just a coffee business; we are a family-driven journey rooted in our love for the rich, aromatic world of coffee. Our story begins in two picturesque Swiss locations: Lugano, nestled in the heart of Ticino, and Thalwil, gracing the shores of Zurich and we are proud to be the first specialty coffee roaster in Ticino!
For us, coffee isn’t just a beverage; it’s a passion that has been brewing since our earliest days. Rome is where our founder’s fascination with the coffee bean was born This lifelong dream finally found its roots in our family business.
Meet our co-founder, Isabel, whose love for coffee deepened during her extensive travels throughout Latin America. Her adventures led her to vibrant connections with coffee farmers in Colombia, Panama, and Guatemala. This global perspective has shaped our approach to coffee, highlighting the rich diversity of flavors from different corners of the world.
At our core, we are roasters of Specialty Coffees. We meticulously select each coffee bean from the finest growers worldwide, ensuring exceptional quality. What sets us apart is our commitment to crafting unique roasting profiles that cater to the different tastes of our customers, allowing us to offer a customized coffee blend to high-end establishments.
We invite you to join our world of coffee. Whether you are connoisseur or a novice, we are here to guide you on your coffee journey. Please reach out to us or, even better, pay us a visit in sunny Ticino. We thrive on expert advice and value your feedback, as we continue to share our love for coffee with the world.
The Romero brothers are part of a third generation family of coffee producers who decided a few years ago to grow a not yet well known variety of coffee: Parainema. A variety recently introduced to Honduras between 2010 and 2012, it is grown in the La Lesquinada finca on a plot of about 6 hectares with a total of 35,000 plants. Its particularity is given by its high resistance to Coffee Leaf Rust (better known as Coffee Rust). In addition to Finca La Esquinada, they also manage the Cafco cooperative, permitting them to take advantage of the use of innovative processing plants and laboratories with state-of-the-art equipment. The cherries of this coffee are harvested completely by hand once they have reached maximum ripeness. The fermentation process is aerobic, lasting about 48 hours and the processing is natural. The drying takes place on raised beds with an exposure to the sun about 14/21 days
Extraction Method: Blooming
To accentuate the unique characteristics of our Microlot Honduras coffee, we recommend the unique blooming profile of the Unica Pro. This profile allows for a lighter roast that truly sings with the essence of its origin, yet providing a full body experience.
GEISHA PEABERRYFINCA ISABEL BOLIVIA
This espresso is truly something out of the ordinary. When we first tried it back in 2020, we were instantly blown away by the incredible punch of complex florals and sweet tropical fruits, as it is nothing we ever experienced before. This mix is made of 50% washed and 50% natural processed, only peaberry beans from the exclusive Geisha variety, giving it a very intense but at the same time extremely clean cup, creamy body and nice round finish.
Variety: Geisha
Screen size: 100% Peaberry
Producer: Finca Isabel
Microlots: Rosario, Naranjal und La Cuesta
Location: Loayza, Provinz Caranavi, Bolivien
Elevation: 1750-1850 m ü.d.M.
Net weight: 250 Gramm
Roasted for: Espresso
About this coffee
Finca Isabell is located in the community of Loayza at an average elevation of 1750 masl, about one hour from Caranavi, Bolivia and is run by Fernando and Gabriela. Fernando comes from a local coffee producing family but studied agronomy at renowned Universities in Costa Rica and Honduras, after which he perfected his craft at Hacienda La Esmeralda in Panama where he met Gabriela, who is meticulously in charge of post harvest processing.
The results are evident as they run their finca extremely quality focused and with some of the most innovative agroforestry techniques we have seen in Bolivia. The symbiosis between his coffee plants and its surroundings is eye opening and big birds can freely roam their microlots, even stealing some of the sweetest coffee cherries before harvest. This doesn’t bother them, as the biodiversity of the spot clearly helps the high quality of their coffees.
This year’s peaberry mix is composed of 50% washed and 50% natural processed beans coming from Finca Isabel’s different Geisha microlots which not only share the genetics of the trees at Hacienda La Esmeralda, but also collected many quality awards in past Bolivian auctions.
Normally coffee beans grow as a pair inside each cherry, Peaberry (or caracolillo in Spanish) beans are called those beans that miss their pair, developing as a single bean inside of their cherry. Because of this, peaberry beans are more dense and pack more punch by absorbing a higher concentration of aromatic compounds.
These particular beans – accounting for approximately 5-10% of the harvest – are taken out from the batches after dry milling, since they behave differently in the roast than normal beans. As a 100% peaberry batch though, we find that they make for a unique espresso, especially intense and complex, highlighting the sensorial characteristics of a given bean even more. Being denser, they are able to take on heat during roasting, which is especially beneficial in the case of Geisha where, as specialty roasters, we want to highlight the lighter nuances of the bean such as complex florals, tropical fruits and a nice clean acidity. This usually works better on filter roasts, but with the peaberry beans we can just roast them dark enough for espresso without losing what sets it aside from other varieties.
