|Dry Fragrance (1-5)
||Notes: Some background Information about this extraordinary farm: “Nueve Posas is an old farm, established originally in 1910. The farm was originally named “Finca Santa Marta”, this gave the origin of the village’s name (Santa Marta), but the farm was subdivided an sold to many families. The Espinoza family renamed the land which they kept, Finca Nueve Pozas. Many of the original plants remain from 1910 and In the first quarter of 20 century, “Finca Nueve Posas” was the only job source in the area and Lencas Indigenous communities in the region. The farm took its name from 9 Posas- the nine natural pools formed by nine waterfalls which fall in succession from the top of the mountain which bounds the farm on one side. Fernando as his father did takes great pride in the natural beauty of his land and cultivate their coffee in a sustainable way in order to protect preserve the land and the ecosystem. A wide varietyHibrido de Timor abbreviated HdT is the interspecies hybrid of C. Arabica and C. Canephora (Robusta) that was found in Timor Leste in the 1940s. It has been the bases of plant breeding for disease of native and exotic trees are used to shade the coffee trees and provide additional sources of food including avocado, liquidambar, peach, oranges, limes, tangerine, blackberryBlackberry flavor in coffee sometimes relates to slightly more developed roast levels.: Blackberry is found as a fragrance, aroma or flavor in some coffees. I find that it is less obvious at very light roast, apples and several other natives trees. Besides coffee cultivation, Finca 9 Posas offers lodging for up to 12 people, visitors are welcome to explore the natural beauty of the farm and surrounding areas. Fernando enjoy giving tours of his finca while explaining coffee production, showing off his orchid collection, visiting nearby indigenous communities, and hiking to “9 posas”. Fernando Espinoza was born in San Marcos de Ocotepeque in 1954. He has been cropping coffee since he was a young boy.He did his elementary school in this small town “San Marcos Ocotepeque” located in the west of Honduras, and then he went to the San Carlos University Guatemala, Where he graduated from Industrial engineering. Besides being an active coffee producer Mr Espinoza works at the “San Marcos Ocotepeque Ecological Association ” (AESMO). which was founded by himself in 1992. From the beginning and from 7 years he managed this institutions which still serves providing his knowledge and experience. In the year 2000 the Natural Resources Secretariat awarded Fernando for his environmentally friendly management system he has in his farm. The producer and his wife Nolvia Fuentes offer the farm to be used as a “Teaching and Learning Center” (CEA). Where they have given many enabling about: How Graft citrics of heights, How prune and handle of the coffee’s shade, organic agriculture, conservation of soils, control of watershed, needlework, manufacture of candies, manufacture of craftsmanship and many others, offer to producers Lencas of these communities: The Armco, Cipres, Magueyal, Peña Blanca, Santa Marta, Gualen and other communities.” Okay – I know that is a lot of reading for someone who might just want to select a good cup of coffee, but that just shows how each farm has a unique story behind it, and admittedly Nueve Posas is a bit more unique than others. Note mentioned: the farm is above 1500 meters (very high altitude) and is 80% Typica and Bourbon, and 20% Caturra and Catuaí.The cup: This is overall a soft, subtle, mild cup with great balance and nuance. The fragrance is nutty, almondy, with aromatics of oak, and mild fruityIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two hints. In the cup, it is red appleAn acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another of the many acids that adds to, caramel sweetness, and has nutty tones in the City+ roast range. I was really impressed with the body, not only it’s creamy mouthfeel but the way that harmonized with nutty cup flavors. The finish is sweet, mild, and has that same appleApple-like flavors in coffee can take on many different forms. The more common ones we use relate to malic acid brightness, which can recall different apple types: green (Granny Smith type for example), red apple suggestion to it. It is a classic Central cup profile, clean, mild, sweet, grown with classic cultivars of Typica and Bourbon on old-growth trees. It’s a nice cup.