Notes: A bright and lively but balanced cup. Clear citrus acidity; high notes driven by orange blossom and lemon blend well with lower tones of caramel, milk chocolate and toffee flavors.
The Girón family has been dedicated to coffee production for over 100 years, when it opened the original "La Alondra estate" in Lempira, Honduras. Don Hernán Girón had to sell the Lempira farm and subsequently purchased a new farm in the Lepaterique subregion in 1998, which had been planted with coffee since the 1970s. He renamed the new farm "La Alondra" to continue the tradition passed down through his family.
Finca La Alondra is a 28ha farm situated at 1,775 masl and includes the varieties of Caturra (62%), Catuai(25%) and Villa Sarchi (13%).
The village of Piedra Rayada and the surrounding region is an are that has a tradition dedicated to the cultivation of cold-weather vegetables. This means that Finca La Alondra was one of the first coffee farms in the area for a very long time, with the first neighbouring farms emerging in the year 2000. For this reason, access to good markets is still relatively low, making projects such as this one with San Vincente all the more important to secure a stable market for these farmers.
The wider Montecillos region is notable for its high altitude and subsequently cool temperatures, which allow coffee cherries to mature slowly and develop increased complexity in the cup.
Ripe coffee cherries are pulped on the day of harvest and then dry-fermented for an average of 36 hours. They are then thoroughly washed until the remaining mucilage is removed. After washing the coffee is dried in a sheltered solar dryer/greenhouse where it dries for an average of 12 days.