Honduras Ovidio Gomez

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Comforting
  20

HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., mandarin, & vanilla Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Proud Mary's coffee beans are at their peak 2 to 3 weeks after roasting VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Producer Ovidio Gomez Region Las Flores, Santa Barbara Elevation 1700 masl About this coffee: Proud Mary's connection to the Santa Barbara region of Honduras began back in 2012 when we were introduced to a small group of producers situated around the town of Peña Blanca, near the shores of the stunning Lake Yojoa. More than a decade later, that group has grown, and our relationships have deepened. Ovidio Gomez was among the members of that initial group. A man of few words, Ovidio’s gruff exterior—often with a machete in hand—belies a passionate soul who cares deeply for the land and his community. His coffees have developed quite a following among our staff and regular customers, with each new incarnation eagerly anticipated year after year. This lot comes from Ovidio’s newest farm, Los Gomitos. When he purchased Los Gomitos, large sections of the farm had been abandoned by the previous owner. After years of hard work, the farm is becoming more and more productive. This year’s lot does not disappoint, boasting plenty of sugary sweetness, a creamy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., and delicate stone fruit acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. About Proud Mary: Proud Mary was founded by husband and wife Nolan and Shari Hirte in 2009 in Melbourne, Australia. Proud Mary offers products and services that improve the start of your day so dramatically, that it's impossible to go back to the way things used to be. We aim to provide an amazing and heart felt experience for everyone who visits our locations. Nolan is such an amazing guy who lives for coffee. It just swung that way and we’ve been using his coffee ever since,” - Ashley says; Bean Scene Magazine Brewing Recipe : Espresso Brewing ratio 1 : 2.5 Ground coffee 20g Espresso output 50g Brew time 25-35 seconds Filter Brewing ratio 1 : 16 Ground coffee 15g Total water