Santa Barbara, Honduras
Department: Santa Bárbara
Variety: Catuai (63%), Pacas, Catimor, Bourbon
Elevation: 1500-1860 masl
Tasting Notes: Chocolate Malted, Red Plum, Toasted Nuts
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 decided to create 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, at which point their coffees are graduated from the blend and a new farmer can join it. This is a long-term regional strategy and Small Planes is excited to support the project again in its third year.
As with other RISE series coffees, El Rincon’s components were selected to create a sweet, clean, and rich coffee. In the cup, this year's lot is primarily chocolatey and nutty and 100% ready for your cappuccino. On the cupping table, it has sweet caramel and honey aromatics, fresh red stone fruit acidity, earthy nuttiness, and the soft chocolate of an old-fashioned malted. Somehow this mellows as espresso, which highlights sweet citrus acidity in a relatively light-bodied shot (e.g. at ratios nearing 1:2). More concentrated shots up the notes of red plum, chocolate, and toasted nuts.
Whatever your recipe or brew method, El Rincon is delicious and we’re thrilled to have it back on our menu!