Organic 18 Rabbit Natural Marcala Honduras – Origin
Organic 18 rabbit from Marcala of Honduras
Variety : Red and Yellow Catuai
Altitude : 1400 masl
Harvest: Jan – Mar
Organic certification
2024 Nov shipment
Cupping notes from vendor
Strawberry aromas that carry over into the cup with fruit forward flavors, hints of chocolate, and a thin body-well balanced.
Attributes (1-7) Flavors (1 -4)
| Brightness | 5 |
| Body | 3 |
| Aroma | 6 |
| Complexity | 6 |
| Balance | 7 |
| Sweetness | 7 |
| Spicy | 1 |
| Chocolaty | 2 |
| Nutty | 1 |
| Buttery | 3 |
| Fruity | 4 |
| Flowery | 3 |
| Winey | 1 |
| Earthy | 1 |
Variety notes
Red and Yellow Catuai
Stories
From CoffeeBeanCorral.com
Señora Flhor refers to the 18 Rabbit Natural as her “crunchberry” coffee due to the sweet flavor it develops after natural processing––a back-to-basics approach stemming from Ethiopia also known as “dry processing.” In natural processing, the fruit is left on the bean and the coffee is barely disrupted while drying. This process differs from washed coffee because naturally processed beans are sun-dried with the cherry intact.
The 18 Rabbit Naturals are grown on their namesake farmland family-owned by Señora Flhor, her mother, and 11 other relatives. 18 Rabbit’s beans are grown on a micro-lot in the Marcala region, and roasts well at medium (crisp) or dark (sweet).
From burmancoffee.com
Description
This is the full natural version of the 18 rabbit, very fruit forward and on the wild side for naturals. Filled with sweet, fruit forward more fermented tones. Higher chaff and uneven roasting. A wonderful treat for fruit forward natural fans.
Nestled near the pyramids of the Mayan King, 18 Rabbit (from which this coffee pulls its name), Flhor Zelaya Ontreras set out to change the coffee culture in her area.
Starting her first farm when she was five years old, she was already focusing on growing organically. Now, as an adult, Flhor is committed to total sustainability of the land. She acquired a Biodynamic certification, which guarantees that her farming not only has the absence of chemical pesticides and fertilizers, but that the planting of coffee does not disrupt the ecosystem. It instead works with it.
She manages an all-female cooperative and has now partnered with Cafe Kreyol and Cafe Femenino, to begin an entrepreneur program for indigenous women in the mountains.
Healthier land makes better coffee, and for her hard work, Flhor earns over 300% higher wages than the Fair Trade minimum. We have come to love her in the time we have known her, and we hope you can see why.
Tasting Notes: A very fruit forward, delicate and sweet cup. Best served in the light to medium roast range. At light roasts it hold up well but will be higher acidity and very fruity and winy upfront, only a hint of a darker toned contrast. Medium roasts introduce a more chocolaty balance and mute up some of the acidity making it nice for a lower acidity fan. A great mix of fruit and chocolaty factor where one can play with the balance of tones through roast level. Darker roasts are not recommended, get edgy and smoky with a little hint of fruit coming through.
Roasting Notes: A bit more challenging to roast, higher chaff and roasts pretty uneven but well worth the challenge. I would cut the batch size a bit and bring it up to temp a bit slower. When shooting for the lighter roast mark you have to make sure to get the lighter beans through first crack otherwise you will want to flick anything out of the roast that has not quite expanded. Medium roasts a great and much easier to insure those lighter beans get where they need to be. Pushing close to 2nd crack still creates a tasty cup but will mute a lot of acidity and fruity factor, into 2nd crack is not recommended.
From cafekreyol.com
Featured Farmer
Flhor Zelaya Ontreras
Flhor is located in the Marcala, Honduras region near the pyramids of the Mayan King, 18 Rabbit (Uaxaclajuun Ub’aah K’awiil) where she manages an all-female cooperative and runs her farms biodynamically. She started her first farm when she was just five years old and was already focused on growing organically. Now, as an adult, Flhor is committed to changing the coffee culture in her area and total sustainability of the land. Her Biodynamic certification guarantees that the coffee not only has the absence of chemical pesticides and fertilizers, but that the planting of the coffee works with the ecosystem rather than disrupting it. She is in the process of submitting a grant to the Cafe Femenino Foundation, to begin an entrepreneur program for indigenous women in the nearby mountains. For her hard work, Flhor earns 300% higher wages than the Fair Trade minimum. We have come to love her in the time we have known her, and we hope you can see why.