El Rincon

Country: Honduras

Department: Santa Bárbara
Producers: Crecencio Izzaguire, Genaro Hernandez, Isaias Fernandez, Pedro Leiva, Salvador Guzman, Pedro Sagastume

Variety: Pacas (~60%), Parainema (~30%), Catuai (~8%), Bourbon (~2%)

Elevation: 1500-1860 masl
Process: Washed

Tasting Notes: Chocolate Malted, Toasted Almond, Black Plum

El Rincon is a perfect example of the "gestalt effect" that occurs when multiple lots of coffee from the same community of producers are carefully selected and presented together as a regional blend. In 2017, then-Collaborative Coffee Source buyer David Stallings and San Vicente exporter Benjamin Paz created a regional blend from small farms whose coffees were really good but didn't quite qualify as a microlot. The idea was to financially support producers until they can earn highest premiums - or yield enough coffee per estate to sell alone - at which point their coffees have graduated from the blend and a new farmer can join it. This is a long-term regional strategy for growth and sustainability that Small Planes is thrilled to support again in its fifth year.

As with other RISE series coffees, El Rincon’s components were selected to be sweet, clean, and a little rich. Once again, this lot brings us those same dense malt chocolate vibes but in the form of a whopper candy. On the palate, a sugar sensation like caramel and toasted nuts complement its choco sweetness. The acidity is gentler this year than the last, reminding us of caramelized plum and raisinets. This chuggable coffee reminds us of oatmeal raisin chocolate chip cookies… a mouthful I know and a delicious one at that.

Imported by: Collaborative Coffee Source.