Are you in the mood for a vibrant hibiscus in your cup? Although hibiscus flowers grow in tropical regions, you don’t have to travel all the way to the tropics to enjoy them! The Canadian roaster Subtext Coffee brings it straight to your cup, where its delicately floral and acidic character meets juicy raspberry and sweeter notes of stewed fruit. The result is a fresh and complex pour-over coffee that’s light, distinctly aromatic, and has a pleasantly long, sweet aftertaste.
Honduras Heber Avila comes from the Finca Las Moras farm in the Guajiquiro region, located in the La Paz department of Honduras. La Paz is one of Honduras’s most famous coffee-growing regions, and thanks to the Montañas de La Paz mountain range, it also offers high altitudes suitable for growing specialty coffee. Finca Las Moras is situated at an elevation of 1,600 to 1,800 meters above sea level and is managed by Heber Hernán Ávila, a 39-year-old third-generation producer. His father and grandfather were already involved in coffee production, and while Heber inherited the farm from his family, he has expanded it by purchasing neighboring plots of land. Today, the farm covers 4 .2 hectares, and in addition to the IHCAFE 90, Catimor, and Pacamara varieties, Heber also grows Sidra, from which this lot originates. In his farming practices, he strives to minimize water consumption and make the most of everything to ensure the farm produces as little waste as possible.
The Sidra variety is a distinctly aromatic coffee, and genetic testing by World Coffee Research classifies it as an Ethiopian landrace. It is characterized by a floral profile, pronounced sweetness, and lively acidity—traits that are well reflected in this lot. After being hand-picked, the coffee cherries are de-pulped on the very same day, followed by washed processing. The beans then ferment for 10 to 12 hours in concrete tanks, after which they are thoroughly washed and spread in thin layers on elevated drying beds. During drying, they are turned regularly every 30 to 40 minutes to ensure even drying. Depending on the weather, the entire process takes up to 14 days.
- Producer: Heber Hernán Ávila
- Farm: Finca Las Moras