“FLAVOR PROFILE Pear, graham cracker, cinnamon
VARIETY Catuai, Icatu, Pacas Amarillo
PROCESS Washed
ELEVATION 1650 masl
IMPORTER Relationship Coffee/ Royal NY
A couple of years ago, we met Lennon Diaz through a mutual friend, and we're grateful that connection was made Earlier this year, we had the chance to visit him again at Finca Liquidambar, his farm in Honduras
Lennon borrowed a friend's truck to pick us up from the airport and welcomed us with the kind of generosity that seems to come naturally to him. During our visit, we spent time walking the farm, listening to his ideas and plans for the future, and sharing meals together. Every morning, we'd make our way over to meet him, and without fail, e was finishing a pour-over brewed from one of his own coffees. It feels like Lennon always finds a way to make coffee, no matter where he is.
Our first visit to Finca Liquidambar was a little more adventurous. On that trip, one of us managed to fall out of a tree when the vine we were swinging on gave way. This time was considerably calmer, although Lennon still seemd a bit concerned watching Jack navigate the steep slopes of his farm.
At Finca Liquidambar, Lennon grows and processes his coffee using only organic methods. After harvest, he dries the coffee on patios and raised beds at the COMSA cooperative's wet mill, where careful processing helps preserve the character of each lot.
What we admire most about Lennon is the number of roles he embraces. He's not only a producer, but also a roaster, cupper, and barista. He's deeply curious about coffee and involved in every step of its journey. People like Lennon remind us that great coffee is rarely an accident.”
Via www.recluseroasting.com
