Freak & Unique II | Honduras | Norma Iris Fiallos

THIS COFFEE IS ULTRA COMPLEX WITH AN UNUSUAL AROMA OF TREE MASTIC AND PRUNE. IN THE CUP YOU’LL FIND SPICE, ALOE VERA, PEAR DROPS AND PINE. WITH A HERBACEOUS, EARTHY COCOA FINISH.

 

Our very limited series, Freak & Unique continues with this farfetched fancy from Honduras. This coffee comes with a limited edition framed print by Toucan Tango.

This coffee is roasted each week on Wednesdays.

FARMER: Norma Iris Fiallos REGION: Los Limos ALTITUDE: 1300 MASL VARIETAL: Red Catuai PROCESS: Macerated Natural ARTWORK: Freak & Unique II, Toucan Tango, screenprint on 350gsm natural uncoated card, edition of 120, 2021

Norma Iris Fiallos owns the farm San Rafael, located in the Los Limos area of Corquin, Copan. Norma is one of the most innovative producers in the area, with a vast array of different varieties, including bourbon, catuai, maragogype and parainema. The farm is nestled within a pine forest, which greatly acidifies the soil, giving the coffee a very unique cup profile. The coffee is completely shade grown and the production area represents a fraction of the total land. This lot is a natural that was macerated for 72 hours before being dried on raised beds.

 

The coffee will be delivered to the mill where they assess the cherry and decide on the process for the coffees depending on space and what the producer has done already.

 

The cherry is cleaned and washed and then floated to remove any immatures. Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue anerobic ferment and macerate in the barrels for different times. In the barrel the temperature is monitored and kept around 22-25c in the shade at the wet mill. The coffee is then taken to the beds where it is dried for between 20-30 days, weather depending, where it is turned hourly.

Produced by Norma Iris Fiallos in the Los Limos region of Honduras, this Red Catuai lot represents a distinct approach to post-harvest handling. As a macerated natural coffee, it undergoes a specialized fermentation technique that can significantly alter the final cup profile compared to traditional drying methods. You can learn more about the nuances of these processing methods to better understand how such techniques influence the development of complex compounds.

Roasted by Hundred House Coffee, this selection highlights the unique character of the Fiallos farm at 1300 masl. The resulting profile is notably diverse, featuring a blend of herbaceous, earthy, and fruit-forward qualities. When evaluating these specific attributes, such as tree mastic or pear drops, it is helpful to reference a flavor wheel to categorize the intricate interplay between the spice, cocoa, and botanical notes present in this particular harvest.