Honduras Caballero JR #2 (Light roast)
Marysabel Caballero and Moises Herrera
Red apple, Plum, Milk chocolate, Green tea
Elegant Honduras with fruitiness of red apple and plum. You can feel sweetness like chocolate-coated nuts.
Caballero JR # 2 is a farm run by Marysabel Caballero and her husband, Moises Herrera. Marysabel's father, Don Fabio Caballero, was also one of the great producers of Honduras. Marysabel and her husband inherited this farm of over 200 hectare from her father. JR is a unit that indicates one area of the farm.
In order to boost the quality, they have been having everything recorded and investing on new equipment and coffee species. To improve the growing condition of their coffee, they plant various fruits, such as oranges, avocados and bananas, while also using organic fertilizer.
“I will never get tired of coffee. There are still lot to explore, and it’s really exciting” said Marysabel.
Nordic Approach is one of the most famous importers in the coffee industry. We first encountered this Honduras Caballero at the cupping event held at Weekenders Coffee in Kyoto, in July 2019. Among their great line-ups including beans from Ethiopia and Kenya, Honduras didn’t necessarily stand out being glamorous or flamboyant, but we fell in love with its mild and tender flavor! We say mild but it is still wonderfully complex- it's full of juiciness of apple and plum, with nutty and chocolaty aftertaste. This is a kind of coffee we would enjoy every day!
Kurasu's roasting principle is quite simple- we try to find a sweet spot between an acidity that kicks your tongue, and a sweetness that gives the cup a good balance.
Green beans give out sharpness if you roast them quickly, and by slowly roasting you can get more sweetness out of it. We usually finish roasting at 9 minutes and 40-50 seconds, to get the goodness out of the raw material. If the roasting time is too short it will be too acidic and undrinkable, and if it's too long it will then be sickly sweet. Of course every case would be slightly different.
For this Honduras Caballero, we roasted in relatively fast speed in order to leave a gentler, and more tender flavor.
When roasting finish at the 9’50’' to 10’00’’, the chocolate flavor is too strong, and at the 9’30’' to 9’40’’, the acidity was sharp, lack of development, with overpowering earthy flavor such as burdock root.
We find the sweet spot at 9’40’’to 9’45’’, end temperature is 199 ℃. We can have the gentle taste that was felt during cupping event. The aftertaste is reminiscent of chocolate and gyokuro green tea.