Honduras Katia Duke Yellow Obata
San Isidro sits about fifteen minutes outside Ruinas de Copán, and Katia Duke has been farming it as her own since 2012. She says that first harvest produced some very nice coffee and also some very nice phenols, which is the kind of joke you only make once you are far enough past it to laugh. Fourteen harvests later she runs a production system built around quality in the field and the quality of life of the people doing the work, and she is direct that the two are the same problem.
Some of those people have been with her the entire time. José Luis and Teresa have worked at San Isidro since the beginning, and so has María Elena, who leads the crews in the field and teaches every new picker how the harvest runs. That last job is bigger than it sounds. Migration pulls workers away constantly, so training is a permanent condition rather than a seasonal task, and María Elena is why the standard holds anyway.
The variety in this bag is Yellow Obata, a Sarchimor selection that carries leaf rust resistance down through the Timor Hybrid and ripens yellow instead of red. Katia processed it as a full natural, whole cherry dried with the fruit left on, which she rates as considerably harder than the honey process she is better known for. A natural will turn on you the moment you stop watching it, and it has to be raked and moved constantly through a long dry. From there the lot went to her kitchen. Not a mill and not a sorting facility, her kitchen, where her crew spread the coffee over small screens and worked through it bean by bean for two months while she lived around them. She says there were people everywhere, and that what she wanted by the end of it was her house back. Four bags came out of the whole exercise. We bought two and Little Waves in Durham bought the other two, which is every bag of it in the country.
On our table it came up fruity and sweet in equal measure, both at 4 of 5. Sangria and opal apple lead, papaya and butterscotch sit behind them, and red Jolly Rancher and green mango turn up further back. Custardy and round, tropical acidity, roasted light so none of it gets buried.
Producer: Katia Duke, San Isidro
Region: Copán, Honduras
Altitude: 1,300 MASL
Variety: Yellow Obata
Processing Method: Natural
Tasting Notes
Sangria, Opal Apple, Papaya, and Butterscotch
Roast Level
Light
Body
Custardy, round
Acidity
Tropical
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Freshness Tip: Choose the size that you'll drink within 3 to 4 weeks
12 ounces
~18 cups
5 pounds
~121 cups
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- Drip / Pour-Over — Works for automatic drip machines, pour-over brewers (V60, Kalita, Chemex), and AeroPress. This is the most versatile grind and covers most home brewing methods.
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- 12South — Our most versatile medium roast. Works beautifully as drip, cold brew, or espresso.