Roger Dominguez - Washed - Honduras (Espresso Roast)
Having inherited his father’s three farms purchased in the 90s, Roger Antonio Dominguez Marquez grows a range of cultivars including Bourbon, Catuai, and Caturra. The altitude and temperature band of La Paz encourages slow-ripening cherries with potential for great complexity, and Roger’s coffee is shaded by various fruit trees strewn through his farms.
Roger is fastidious about his coffee processing. This lot of Bourbon and Catuai was picked as ripe cherry and pulped the same day, then fermented for 18 hours in open-air tanks. The seeds were then rinsed clean and spread out to dry on raised beds for about 15 days until they reached 11% moisture content.