Honduras, located in the middle of Central America has been emerging as a player on high quality coffee for the past few decades. Perhaps there is a more unique coffee-producing region in all of Honduras than that of Marcala, which tends to produce some true gems. Because of the uniqueness, sustainability approach and vast tradition supporting Marcala coffee its beans have a rightful position in top-shelfs of gourmet coffee shops around the word. In this blog, I’ll share a behind-the-scenes look at what makes Honduras Marcala coffee beans so unique from their growing conditions all the way through to taste-testing how they stack up in your cup moving forward.
Although Honduras is still not wearing the crown as far as world class coffee goes, they have a long illustrious history of bean to cup. Although coffee has been planted in Honduras since the end of 18th century, it was not until early 20th century that exports became significant. Honduras itself had suffered from poor infrastructure for many years, which made it difficult and slow to get its coffee onto the world market. Coffee production had always been in the shadows of its neighbors, particularly Guatemala and Costa Rica.
But in the 21st century, almost entirely due to massive regional investments into infrastructure, farming techniques and international market access Honduran coffee started gaining its deserved recognition. Fast forward to today, and Honduras is now amongst the largest coffee-growing country in Central America; Marcala producer groups have helped lead this charge.
Marcala was the first region in Honduras to receive a “Denomination of Origin” (DO) for coffee CopyrightFundo Primavera Image caption In 2005, Marcala became the first region in Honduras to have its coffee recognised as being from a specific area It is a controlled category, to be associated with Marcala the coffee must have been grown in this region and under strict quality standards such as those found in wine appellations. The additional complexity that comes with this distinction had raised the bar even more for how Marcala coffee was considered internationally through grace of having a supremely graded reputation.
Marcala is in the southeastern portion of La Paz, a region within Honduras that has a steep terrain but also rises high towards elevations from 1,200 to 1,700 meters above sea level. Its geography and climate is perfect for growing high-quality Arabica coffee beans, the only variety that Ethiopia produces. Here’s why:
Elevation: Marcala is incredibly high in the mountains, and beans take longer to mature here than other places… And what that means for coffee lovers like us? Denser, more flavorful coffee! The cooler temperatures also require a longer maturation period which outputs in the beans keeping more of their natural sugars, making sweeter and more full flavoured.
Climate: Marcala has a clear differentiation between its wet rainy season and dry one, which is what produces some of the best coffee. Its late harvests and drying under the sunny seasons reduce earthy elements, leading to a different shine in flavor.
The soil: The volcanic rich soils of the area too aids them in their essential habitat for excelling and flourishing. It is nutrient-rich soil capable of supporting traditional and new coffee plants with a low need for heavy fertilizers, which helps to conserve the natural flavors that are derived from its mineral content.
Many of Marcala’s coffee farms are shaded, which means that the plants grow under a canopy of nearby trees. This not only helps ensure better quality beans because it slows growth, but also promotes biodiversity which is important to maintaining sustainable farming practices.
Marcala coffee beans are specialty coffeebeans, which is a term for the highest-grade of green coffee available on two levels: score and taste. Marcala coffee is unique due to the following points:
Transparency and Quality Control: The Denomination of Origin guarantees that Marcala coffee is produced at the same level. A meticulous control is held over the production of each lot, from bean field to cup quality processing that guarantees sweet and clean coffees in accordance with world wide specialty coffee standards.
Elevation and Micro-climates . The various altitudes within the Marcala region produce distinctive flavors in coffee beans as a result of different microclimates. Another yet different area will leave their batch of beans with a taste so similar but just slightly off because they had grown here, not there or used the other type of soil.
Arabica coffee (Marcala’s focus): Mah C provides fertile soil to grow Arabica, hard beans with a softer flavor than robusta and less caffeine. Bourbon, Typica and Catuai are most common with their unique characteristics that all together have an effect on flavour profile of the coffee.
Most noticeable about the production of coffee in Marcala is sustainability and community responsibility. Some of the farmers in this area are members of APROVAT or ATCOSA, two cooperatives that emphasize worker welfare and environmental conservation. These sustainability initiatives include:100% recycled content sashimi traysCarbon offset sachetsRenewable PP pouchesSustainably sourced expandable foam.createNew Plastics Economy SIAP partner.forme life ISO9001 eco-friendly produced packing materials.
Marcala predominantly produces organic farming with respect to coffee (!) Which translates to no synthetic fertilizers or pesticides being used, healthier coffee for consumers and a much better (for the planet) practice of farming.
Cafes de Marcala also have a Fair Trade Certification; emphasizing quality control practices, and continues as an ally of our brothers coffee farmers in the region. This takes the farmers one step out of poverty and help in upliftmentg the local idegenious peoples community.
Shade-Grown Coffee- As mentioned earlier, when coffee crops are shade-grown (grown beneath larger trees), not only does it improve the quality of beans but also helps in conserving natural habitats for many species and prevent soil erosion.
Not only are these practices better for the environment, they result in a higher grade of coffee beans grown on healthier plants that live within balanced ecosystems.
The Marcala coffee beans bring a rich and complex taste, with well-balanced acidity. With optimal growing conditions in the region and attention to processing, Marcala coffee has a flavor profile that can be appreciated by all types of palettes. Some of the typical flavor notes you could taste in a mug of Marcala coffee include respective to…
Complex: Marcala coffee has bright, lively acidity giving the coffee a refreshingly tangy red apple character. This is the acidity that would be associated with citrus fruits such as oranges or lemons.
Sweetness: Marcala coffees are also known for their inherent sweetness in the cup, either with hints of honey or caramel depending on growing conditions and processing methods.
Sweetness: You may also notice sweet notes associated with berries, cherries or even tropical fruits such as mango & pineapple in Marcala coffee.
Chocolate and Nutty Finish: There is a cocoa/chocolate finish on some Marcala coffees, an almost nut-like taste as well.
Flowers ~ The Marcala coffee is usually described as having a flowery aroma, subtly like jasmine or rose and it provides that extra oomph when drinking this type of coffee.
These flavors blend to make Marcala coffee one of the most versatile. It has great balance either as a black or latté cup with the Marcala.
The processing of beans can create very different flavored coffees. The two dominant processing methods in Marcala are washed or wet processed coffees and natural or dry alternatives.
Washed Process: This is the primary processing method in Marcala. When in the coffee cherries have been harvested, they are pulped to separate the beans from the fruit and then fermented underwater so that it breaks down all of the loosely connected pulp. The results are a cleaner and probably brighter flavored coffee with the acidity and fruit notes of the beans becoming more pronounced.
Dry Process: This technique involves drying the coffee cherries with its fruit being intact. This will result in broader and perhaps fruitier coffees with greater body and sweetness. Washed Marcala coffee can be bright and citrusy, with a honey-like sweetness. Natual processed lots are much more fruit-forward, often displaying berry or tropical profiles in the cup.
Because both methods produce excellent quality coffee; the decision of when to use ice and when not depends on flavor profile, producer preference!
In order to fully enjoy the distinct tastes of Marcala coffee beans, it is important brew also them in a corret way. Below are few tips on how to get the best from Marcala coffee beans :
The Grind Size: This can massively affect how your coffee tastes. With Marcala beans in particular, a medium grind works for nearly all brewing methods. If you use a French press, choose coarser grind while finer if you like espresso.
Water Temperature: The optimal water temperature for coffee brewing is between 195 and 205 degrees F. If the water is too hot, it can scald your coffee; if the tempertature be to low, not enough flavor can extract from grinds.
Best Methods: Marcala coffee beans work well in a variety of brewing formats. The pour-over method(V60, Chemex) will highlight the bright acidity and subtle floral notes while the French press is going to emphasize its body and sweetness.
Ratios: A good place to begin when brewing your Marcala coffee is a ratio of 1.5 to 2 tablespoons (7-14 grams) for every six ounces of water Taste to adjust, depending on how strong you like it
Marcala coffee has earned distinction over the years, garnering accolades in a variety of specialty competitions. Due to their aromatic complexity, versatility and refined tasting notes Marcala beans are chosen many by espresso baristas for coffee championships or cup test competitions.
Also, his dried fruit flavor profile resembles best the traceability and organic farming principles of Marcala coffee that have been preferred among gourmands in addition to following good consumption movements for years.
Fortunately, if you are interested in experiencing Honduras Marcala coffee beans firsthand, we have great news for you. Marcala coffee is sold by numerous specialty coffee roasters and online retailers. To ensure you are buying genuine Marcala coffee, look for single-origin beans, and they must be clearly labeled as Denomination of Origin certified.
The following are some reputable places to purchase Marcala coffee beans:
Local Coffee Shops: Some high-end coffee shops will offer some specialty beans from regions like Marcala. Ask Your Barista
Online Retailers: Websites such as Trade Coffee, Blue Bottle and Stumptown typically have Marcala coffee beans on offer.
Farmers Selling Direct: Some Marcala cooperatives are now selling their coffee directly to consumer online through the farms; a one-in-a-million chance to support farmers at ground zero.
For those who are serious coffee lovers, Honduras Marcala Coffee makes for a truly unique experience. Delicious, bright flavors combine with a commitment to ethical production in Marcala beans — the essence of specialty coffee. If you have just started exploring world of high quality coffee or are a seasoned lover, Marcala coffee is definitely something to consider.
When you opt for Marcala coffee, not only are you experiencing the flavors of Central America in your cup but also supporting sustainability and fair pay to farmers. The next time you want to try something different, grab a bag of Honduras Marcala coffee and put your barista skills to work.
Marcala beans and their success in the coffee world are a shining example of what high-level production, responsible sourcing practices, environmental sustainability can do. It will do you no harm testing them out, and who knows?, it might be your new favorite brew.
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