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Symmetry Coffee Roasters

HONDURAS | FINCA LA TINA SUPERNATURAL | LIGHT ROAST

HONDURAS | FINCA LA TINA SUPERNATURAL | LIGHT ROAST

$11.00 AUD
$11.00 AUD
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  • COUNTRY: HONDURAS
    REGION: PEDEMAL
    SUBREGION/TOWN: SAN JOSE, LA PAZ
    FARM: FINCA LA TINA
    LOT: #273 
    PRODUCER: CABALLERO FAMILY
    ELEVATION: 1300 - 1450 m.a.s.l.
    VARIETAL: CATUAI
    PROCESS: SUPERNATURAL
    IMPORTER: PROJECT ORIGIN

  • CUPPING NOTES:
    GOOSEBERRY
    LIME
    COCOA NIBS
  • LIGHT ROAST
    FOR FILTER COFFEE AND BATCH BREW

ABOUT THE COFFEE / REGION

Don Fabio Caballero is a well-known coffee producer in Honduras. He is one of Saša’s biggest mentors when it comes to coffee production and is a great advisor, able to answer all questions and queries about coffee. He has also developed his own fertilizer which he applies to the small plants at the nursery and flowering plants at the farm. Don Fabio compares them to pregnant mums and newborn babies and believes these are the two stages when coffee plants need the most help to develop strong coffee cherries and continue to thrive after harvest.

Marysabel, Don Fabio’s daughter, and her husband, Moises, help to manage the farms. They have entered their lots to competitions multiple times and in 2016 they won 1st place on Cup of Excellence with a record price of USD$120.50/lb. Uniquely, Don Fabio is one of the few producers we know who uses Guardiolas to dry his coffee. As there is not much sunlight and humidity in the area is high during harvest, he mechanically dries his coffee at a low temperature of 40ºC for 60-70 hours. This technique is effective as the coffee is losing moisture at a consistent rate and there is no risk of mould developing or any other drying related issues. This has proven to extend the shelf life on all coffees from Don Fabio’s farms.

Processing Details:

  • Hand sorting of ripe, red cherries at 20-22ºBrix
  • Shade-dried in thick piles and regularly turned over to control fermentation for 3-5 days
  • Thinned out during the day and piled up in plastic sheets at night for 6-12 days
  • Thin layering of cherries on beds with frequent moving for 15-25 days
  • Moisture content reduced to 10-12%
  • Dried beans are then stored in the dried cherry pod for protection and to maximise  sugar and fruit flavour absorption until milling and export preparation.

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        FAQ

        When will I receive my coffee?

        Our coffee is sent via Australia Post .
        Tracking services are provided and you will receive your tracking number once we dispatch your order.

        Parcel Post by AustPost normally takes under 6 business days and Express Post by AustPost normally under 3 business days.

        Upon receiving your order, we generally send your order out within two business days as we aim for you to have the freshest roast possible.

        We do have roast schedule's and some orders may be delayed waiting for those roast days - we will let you know if there's any lengthy delays.

        Please allow extra time over public holidays or during major holiday periods and weekends.

        Please note if you order later than Thursday, your order might not be able to arrive until Tuesday the following week.

        Please understand drivers are human, some errors can happen. When it happens, don't hesitate and contact us at hello@symmetrycoffeeroasters.com.au   or "Chat with us" from the website.

        Can I pickup my coffee?

        Yes, you are more than welcome.
        Mon - Sat 7:30am-2:30pm
        Sundays and Public Holidays access are closed


        Walk through "Little Things Cafe" you will find your order to the right as you enter the roastery gates on a black steel shelf with your name/# stickered on your parcel.

        Place your order, then give us some time to roast and pack for you (usually less than two business days).

        Once received ready for pickup notification, come in, check in, and say hi to either Matty or Po.

        Can you grind my coffee?

        Sorry, we sell whole beans only.

         
        The reason being is that pre-grinding freshly roasted coffee means that it affects the integrity of the coffee and this makes the coffee expire a lot faster. It's like having artisan bread being pre-sliced or a piece of fruit being left out in the sun!

        I have other questions

        Send us your queries from our website "chat with us" function, our roasters Matty & Po will get back to you as soon as possible, if they are not online, you will get an email response.

        For wholesale interests or collaboration with us please send us an email to hello@symmetrycoffeeroasters.com.au