$ 23.00
Sergio Enamorado is back at Huck, and while his coffee’s been good every year we’ve roasted it, there’s no doubt that Sergio has seriously stepped up his quality for the last two harvests.
Two winters back, we had the pleasure of visiting Sergio, and beyond strengthening what had been a WhatsApp texting friendship, it was great to see just how dedicated he and his family are to quality. Sergio's son, Sergio Jr., is just as passionate and almost as knowledgeable as his dad, and the extended Enamorado family works together to make all of their coffees better.
Most of the extended family - grandfather Pedro Moreno, father Encarnación Enamorado, cousin Evin Moreno - live and farm in the village of El Cedral on Santa Barbara mountain. Each family member processes their coffee separately, but they all share the same processing compound and equipment, including a depulper, washing tanks, and parabolic drying beds. Pedro and Encarnación oversee drying and a small nursery for the extended family, and when it comes time to harvest one family member's farm or another, Sergio's able to lean on Evin for help, and vice versa.
There's plenty to love in this coffee, whether you flock to the fruity and bright or prefer more traditional Latin American flavors that pair well with milk. This year’s harvest has plenty of caramel-like sweetness with just a touch of spice, but Sergio has fine-tuned his processing techniques, and that helps his coffee dip its toes into more adventurous waters. Like many producers, Sergio has started to intentionally hold his coffee in-cherry between picking and depulping, and over the years he’s fine-tuned this method to bring out some delicious fruity acidity that reminds us of pomegranate, tamarind candy, and green apple.
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
Pictured: Sergio + Ru Anai Enamorado; Sergio Jr., Ru Anai, and Sergio Sr.; Encarnación Enamorado (Sergio's dad)
$ 22.00
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
Pictured: Arlison Cortés, from Shelby's sourcing trip in 2023.
$ 20.00
It’s been a minute, but we’re excited to have coffee from East Timor's Letefoho district and Cafe Brisa Serena back at Huck!
Coffees from the Pacific islands can be round and sweet, but the wet hulled process that’s common in the region - in which the coffee’s protective parchment layer is removed before drying - lends itself to premature fade and vegetal, funky flavors. So, we specifically seek out washed coffees from the islands, dried in their parchment to preserve the goodness and keep out the funk. The tiny country of East Timor has been on the comeup the past few years, in large part by focusing on fully washed coffees.
Cafe Brisa Serena is a social enterprise that works with farmers in East Timor's Letefoho district to improve growing and processing practices, obtain organic certification, and access the specialty market. This particular coffee comes from 15 organic-certified family farms in the tiny village of Ducurai that have organized themselves into a group called Eratoi, and is all washed on-farm, rather than at a centralized mill. Eratoi translates to water spring, and the group has named itself after a waterfall near the village.
While this coffee does come from a different part of the world, it has quite a bit in common with a subtle, but nuanced washed coffee from Latin America. So if you’ve liked Huck coffees like Productores Cafénor from El Salvador or Atitlán Aprocafé from Guatemala, this could be your jam. We’re tasting pleasant toasted almond, a subtly-spicy cinnamon, buttery pastry, and just a hint of red apple-like fruitiness. Eratoi’s an approachable everyday drinker, and we’re glad to have East Timor back on the menu for 2024!
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
View full product details$ 22.00
Pacamara coffee beans are huge, and these Pacamara beans are honey-processed. Hence, big honey.
Breaking that down a bit more, in the honey process, coffee producers depulp the skin off of the coffee seed, but leave some or most of the sticky inner fruit (honey) on the bean for drying. It splits the difference between natural process (beans dried in the cherry) and washed process (all the fruit removed and washed off before drying), and when done well, honey-processed coffees can exhibit some of the best qualities of both. Fruity, but not as intense as a natural, and clean like a washed process, but often with a touch more body.
And Pacamara is a variety of arabica coffee. It’s a cross between Pacas, a more standard-size (and traditional-tasting) variety common in El Salvador, and Maragogype, the original “elephant bean” and a natural mutation found in Brazil in the 1870s. Pacamara has great flavor potential, but can be a bit tricky to roast. The beans are bigger, and often a touch less dense, and this affects the thermodynamics of roasting in a way that we’re not qualified to explain, and tbh this bio is way too long as-is.
Anywho, we like this coffee, and the folks behind it. This is our second year roasting both washed and honey-processed coffees from Cafénor in El Salvador, and we’re down with both the coffee and the ethos behind it.
Cafénor is a socially-minded private wet and dry mill that aims to produce coffee as ecologically as possible. Founded by Alejandro Valiente and operated by Alejandro and his daughter Valeria, the mill itself, where Cafénor processes coffee cherry or purchases fully-dried coffee from nearby producers and prepares it for export, is carbon-negative.
This Pacamara was grown by several farmers in Metapan, and honey-processed both on-farm and by Alejandro and the team at the Cafénor mill. Black cherry cola, a bit of green apple/lime brightness, with praline and chocolate syrup to round out the cup. Syrupy mouthfeel and sweetness as big as the beans themselves.
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
Pictured: Alejandro Valiente, founder of Cafénor El Salvador
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