The Alliance for Coffee Excellence (ACE) awarded six scores of 90+ at the Cup of Excellence (COE) awards in Honduras, South America, showcasing the diversity in region variety and process.
The competition was held at the IHCAFE Center for Research and Training in La Fe Ilama, Santa Bárbara with COE in country partners Instituto Hondureño del Cafe (IHCAFE). The panel represented markets from Japan, China, South Korea, Colombia, Bulgaria, Russia, Australia, USA, Netherlands and Honduras.
Farmers submitted 290 samples from 12 departments across Honduras, which included 20 different varieties and blends. After careful evaluation the jury selected 30 coffees to go the COE Auction from 7 different departments with the varieties of Bourbon, Catuai, Gesha, Pacas, Parainema and Typica and 4 different processes of Washed, Natural, Honey and the first appearance of an Anaerobic process coffee for COE Honduras. These coffees will be available through an internet auction on Thursday, 11 July.
Sandra Hermsen from Simon Lévelt Coffee and Tea in Netherlands said: “COE Honduras has been a great for me. I have never attended to a COE competition before and feel honored to have had the opportunity. I was amazed by the high quality and flavor complexity of the Honduran coffees. The international jury found several fruit flavors like peach, cherries, bergamot and tropical fruits, as well as floral notes and caramel. At times it was a carnival in our mouths with flavors that were competing with each other for attention. Many thanks to the coffee producers, IHCAFE, COE, the national jury and all volunteers that made this competition possible.”
The COE International jury gave scores of 90 and above to 6 lots, with the top lot receiving the second highest score in COE Honduras history of 94.84.
Russia based, Eugene Schukin from Kafema said: “The coffees presented at COE Honduras 2019 were diverse. Coffee of different processes of washed, natural and honey. Different varieties – gesha, pacas, catuai, and others. All this gave a wide variations of flavor profiles from washed gesha with jasmine and earl grey aroma, light elegant body, peach, apricot and green tea flavors to natural coffees with honey, dried fruit flavor, full syrupy body, high sweetness, chocolate flavor, tropical fruits and strawberries.”
Desarrollos Santa Lucia S.A. took first place with a 94.84 washed Gesha from the farm Santa Lucia. Eleane Mierisch from the winning family said: “I want to thank my father Dr. Mierisch, my brothers Erwin and Steve Mierisch for all the knowledge that they have been passed to me but most importantly for always believing in me. Last but not least thank you to the entire Fincas Mierisch team whom without this never has been possible. I am honored to receive our first time first place in Cup of Excellence.”
In second place was a coffee from the region of La Paz from the producer Roger Antonio Dominguez Marquez with a score 92.25. Mr. Marquez received this score with a Natural Catuai from the farm Las Flores. Alma Aydee Pineda Alvarado scored 91.84 for third place from the farm La Sierra with a Washed Pacas.
