Long & Short

Honduras Alfredo Coffee

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(earns 45 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Natural Flavours / Notes
Cherry Coffee Flavours Hops & Boozey Marmalade Milk Chocolate Mixed Citrus Mixed Florals Mixed Fruits Orange Papaya & Mango Passionfruit Sugars Tangerine & Orange
Flavours & Notes
Quick Details
Origin(s): Honduras
Brightness of Flavours
Balanced & Pleasing
Full Bodied
Creamy & Silky
Full Bodied & Rich
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Espresso Omniroasted for both filter and espresso
Processing Method: Carbonic Maceration Natural Pulped Natural Washed
Cupping Score: 87 - 89 / 100. A superb coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground?
Are there any specific product benefits?
Honduras Alfredo Coffee

With Central American coffee harvests in full swing Long and Short make a return to Honduras to bring you the ‘Alfredo’, named after coffee farmer Carlos Alfredo Estevez.

The 120 hour Maceration process has created a coffee leaning on the more exotic and fruity flavours associated with Central American coffees. Expect tasting notes of orange marmalade with hints of mango and passion fruit, with a sticky and creamy panna cotta body.

The Alfredo explores the use of the rarer processing methods with this particular lot macerated for 120 hours. The coffee cherries are first sorted, washed and floated at the Aruca Mill to remove any undesirable cherries. The maceration process then begins whereby the cherries are loaded into barrels without oxygen to begin fermentation for 120 hours. Afterwards the coffee is removed and dried naturally on raised beds for 20-30 days.

This coffee is great for a variety of brew methods and as such it is omni-roasted one way for both filter and espresso based drinks. Long and Shorts personal pick would be on espresso for a strong and bold shot that can be cut with milk. However, it is just as good on filter too.

Carlos Alfredo is a 2nd generation coffee farmer in Copan. Trained initially as an agronomist to help manage farms gave him a taster for the speciality coffee scene. Leading him to run his very own speciality micro lot farm for the past 4 years that sits favourably 1450 masl. His invaluable experience of coffee quality, nutrition and innovative processing methods make him a proficient and creative farmer.

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