This Spring our coffee sourcing team spent the month of March working closely with our supply partners and coffee producer associations throughout Central America to build our most exciting season to date. We have many unique and delicious coffees that highlight the range of flavours and high level of quality that small organic farms in Central America can produce.
We spent a couple of weeks in Honduras this year working with the increasingly famous agroecological farmers of COMSA in Marcala to find interesting microlots as well as to custom build our larger volume coffees used in blends. We tasted through almost 110 different coffees to pick out the most impressive.
Among these was a wet processed coffee from Oscar Omar Alonzo, one of the most successful small organic farmers in the world. His yields are famously double to triple those of conventional farms. The secret? He says it is simple – use your mind and work hard. This coffee is called Cual Bicicleta, named after one of Oscar’s small farms where this coffee was grown. Try Cual Bicicleta now.
Also, new from Honduras this year is a totally new origin to us. We are happy to be the first major buyers of certified organic coffee from the Cielito Lindo Association based in the mountains above Peña Blanca, Santa Barbara. This coffee is grown under unique conditions in the cloudforests above Lake Yojoa and should be one of our most popular coffees of the season for its balance, pure flavour and great body. Try Cielito Lindo now.
Later in the year we will have coffee return from the Melghem family of Marcala. We picked out three very interesting coffees this year that will highlight the effect of processing methods on flavour.
We have an exquisite and elegant wet processed, 100% Catuaí from Demetrio Melghem from a parcel that he now harvests with care each year specifically for Bridgehead.
There is also a very clean, jammy and juicy natural processed coffee from Rommel Melghem that he and his son Moisés have been experimenting with in recent years, to great success.
Rounding out the offering is a honey-processed coffee from Pedro Melghem – the first honey we have ever purchased, offering more of a full body and big toasty character than the other two coffees.
I hope you enjoy a journey through the flavours and triumphs of this year’s Centrals!
Director of Coffee