Sergio Enamorado is back at Huck, and this might just be the best harvest we’ve had the pleasure to roast. Last year’s coffee was very good, but had its sparkle dulled by covid-related shipping delays. This year we’re back to full sparkle.
Last winter 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 molasses-like sweetness with just a touch of spice, but this year Sergio also further honed his processing techniques, and combined with a quicker arrival to our roastery, that helps his coffee dip its toes into more adventurous waters. Like many producers, Sergio has started to keep 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 and green grape.
Sergio is our final Central American release from the 2022 harvest, and this year might be his most delicious yet. Sergio's harvest was relatively small, too, so it'll be here for a good time, not a long time.
*** 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)
We hope you're excited for one of the more wild offerings we have put on our menu, sourced through our friends at La Reb (La Real Botánica Expedición, the folks behind our Skeleton Key decaf and several Colombian coffees)!
Many of the flavors in coffee come from the fermentation step in its processing, when sugars and other compounds in the cherry break down and impact the flavors in the seed we roast. Changes to the fermentation environment can create some major changes in the cup.
In this fed-batch washed process, half of the coffee is fermented in cherry then pulped and placed in the fermentation tank to begin their fermentation process. The second half of the coffee undergoes the same process and is added later for extended fuel (i.e. sugar) for the biome that has begun to grow in the already-fermenting first half of coffee’s sugars.
All this leads to a super bright and fruity cup. When done well, washed coffees with extended (and in this case, atypical) fermentation processes can be some of the most unique coffees on the market, and we think Javier and Arlisson Cortés have created quite an interesting coffee in Colina del Viento (The Windy Hill). Between the syrupy sweet grape candy notes and the mulled wine, this coffee will expand your horizon in what you thought coffee’s supposed to taste like.
This one’s a complex ride for sure, and one of the funkier coffees we’ll carry this year. If you expect Colombia to mean straightforward and approachable (or if that’s what you’re looking for), this one will defy those expectations a bit. Expect intense fruit, a bit of booziness, and a unique experience here. It’s a small lot that we think will go pretty quickly, so hop on soon if you want to try something different!
*** 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
Last year, Mapendo was our first coffee from the Democratic Republic of Congo in over five years, and it's back for round two with a combination of spicy sweetness and dried fruit flavors. It’s a great coffee for warming up in the winter, but with a balanced dose of the brightness we love in washed African coffees.
The Democratic Republic of Congo is notorious for being one of the world’s most resource-rich, but poverty-stricken and politically-turbulent countries in the world, and Mighty Peace Coffee is a new venture of passionate coffee folks in DRC and the United States who aim to use coffee as a small engine for progress in Congo's coffeelands. Mighty Peace is a woman- and minority-owned social enterprise, and their team in DRC is headed by Linda Mugaruka, an agronomist and Congo’s first Q-Grader, dedicated to elevating coffee quality and coffee prices for farmers in Congo.
Mapendo is a quality-focused subgroup of the larger Muungano Cooperative, organized in conjunction with Linda and the team at Mighty Peace. Mighty Peace works with the Mapendo group to improve yields, improve quality, and connect the group to roasters who will pay better prices for tasty coffee. This year, the Mapendo group separated out coffee from farms higher than 1700 meters above sea level, which further boosts the tastiness.
This harvest from Mapendo, combined with some careful roasting by the team at Huck, has some serious cozy-up-by-the-fireplace vibes. It’s bright, like our favorite washed African coffees, but that orange-like acidity is a bit mellower, and the subtle citrus is mellowed out with notes of sweet dried fruit and spicy-sweet molasses.
QUEEN OF BEANS from Mighty Peace Coffee on Vimeo.