Honduras Marta Vasquez – Onyx Coffee Lab
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YOU'RE WELCOME:

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TRENDING COFFEE:

Costa Rica Las Lajas Natural Colombia La Palma Gesha Lactic Honey Peru La Margarita Gesha Cold Brew Honduras Kilverth Sagastume Natural

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

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Honduras Marta Vasquez

Marta Vasquez is a small-holder producer growing coffee in the San Andres region of Honduras. We met Marta fortuitously at the launch of this very subscription last year, and immediately wanted her to be a part of it. We selected a micro-lot from her small homestead, consisting of a cultivar known as IHCafe 90, a productive and stable catimor hybrid.



Traditional
Modern

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Level: Super Dark  |  Agtron # 0


Variety:
IHCafe 90
Process:
Elevation:
1800 Meters
Cup:
Orange, Honey, Toasted Almond, Raisin
bag
Variety:
IHCafe 90
Process:
Washed & Raised-Bed Dried
Elevation:
1800 Meters
Cup:
Orange, Honey, Toasted Almond, Raisin

Story

The region of San Andres sits in an interesting area within Honduras. Despite its storied mining and exporting past, the road to San Andres is circuitous and rough. In April of 2023, Benjamin Paz and I loaded up his new Jimmy and took the long and dusty drive from Pena Blanca to San Andres. We had begun some work the year prior, opting to blend a number of micro-lots into a large blend to test the waters. With quality high, and all parties interested, we delved much deeper into the region, utilizing Fredy Perez as an impromptu leader in many connections and correspondence. After cupping through the harvest at the San Vicente lab, we drove to solidify relationships, visit farms, and discuss how we can further develop this burgeoning program over the next few seasons.

Throughout our visit, Fredy acted as an anchor for us by introducing us to many cousins and relatives who grow coffee. The coffee production culture within the greater region has obvious ties to European colonialism and mass production throughout. Still, Fredy has opted over the last decade to decouple the thought of exclusively working through larger cooperatives, seeking to bring these coffees to the specialty market. It is through this visit that we met Martha Sanchez, a young female producer living down the road from the centralized mill. Martha inherited this small farm from her grandmother two years ago, and chose to continue to produce coffee alongside other subsistence crops which have been intercropped. The land itself is beautiful, with the house positioned atop a hill, with coffee flowing downwards towards a valley. Between the intercropped plantings and the gentle slope, this farm forms a unique microclimate ideal for growing coffee. We hope to work with Marta for many seasons moving forward.

WASHED PROCESSED COFFEES
The washed process begins with coffee cherries delivered to the washing station, both from the primary market or from farmers bringing their coffee directly to the mill. The cherries are inspected, and an initial quick round of hand-sorting separates the defective coffees before placing them into the hopper. They are then funneled to the depulper, which removes the fruit from the seeds (beans). After that phase is done, the coffee is fermented underwater for approximately 12-36 hours. During this fermentation, a microbial de-mucilagation takes place, which allows the outer fruit and pectin layer to break down, making the coffee easier to dry. This phase also crucially alters the organic acids within the coffee, as sugars and organic acids are transformed, with the best washed coffees maintaining their complex fruit esters. Once the fermentation is complete, the parchment is emptied into the washing channels, where it is agitated with rakes to remove the last of the fruit layer. During this step, the water is refreshed to ensure its capability of separating the fruit layer from the seed. Once the washing is complete, the coffee is taken to the raised drying tables for sun drying.

Filter Brew Guide

Equipment: Kalita &

Coffee: 25g

Water: 400g @ 205°F

GRIND
529µm Grind Calculator →

BREW

0:00 - Bloom - 50g
0:30 - Spiral pour - 160g
0:45 - Spiral pour - 220g
1:05 - Spiral pour - 280g
1:30 - Spiral pour - 340g
2:00 - Spiral pour - 400g
Drain 4:05

Green Cost

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also paramount. Paying $5/lb of coffee can be a great price, but could be detrimental to a producer if the payment terms exceed that of their needs. Here we will dive into not only what was paid for the coffee, but how the coffee was purchased. There is a glossary of terms to be found below which will aid in your understanding of industry terms.

Farm Gate - This reflects what is paid to the producer of the coffee at the farm level. Oftentimes in terms of our relationship coffees, FOB is fairly close to the farm gate price, except for countries like Ethiopia and Kenya, when it is very difficult to trace back all the way to the producer.

FOB - Free on Board. This means that the seller is responsible for any overland fees that happen before the coffee is on board the ship. This is our most frequently listed green cost, as it is the most simple way to present what we pay a seller, but it does not reflect what the person growing the coffee was paid.

EXW- This most often reflects the 'spot' price that we paid for a coffee. All of the cost is paid by the importer, and more often than not the FOB price as well as the transport costs are unknown.

$4.25

Transportation

The price listed below is the cost we incurred for import and domestic trucking. Import and financing fees costs .60c/ lb, and domestic trucking from New Jersey was .09c / lb.

$0.69

Production Cost

$5.45

Fair Trade Min.

$1.80

C Market

$0.00

Cup Score

86

Lot Size

Transparency Grade

A

Transparency

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries.

$10.39
$4.25
$0.69
$5.45
$1.80
$0.00
86
A

Transparency

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries.

$4.25
$0.69
$5.45
$10.39
$1.80
86
300lbs
A
✓ Added to Cart