Finca Clave de Sol, or treble clef, is the six hectare farm of Miriam Elizabeth Perez, affectionately known as “Betty” to her friends and family. The name of the farm comes from the deep passion Betty has for music, especially when it comes to her violin.
She has produced coffee for 19 years and is a third generation farmer. In the past, when the farm was called Finca el Rincon, her family had lost almost the entire crop to leaf rust. The last 5 years have been a proving ground of rebuilding and improving the cup to become what it is today.
The experience and passion is clearly present in everything she does with her coffee, and it shines through in the cup.*
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Honduras Finca Clave de Sol, from Sunergos Coffee in Louisville, Kentucky. Feel free to pull up a chair.
THEDETAILS:
region: Marcala, Honduras
farm: Finca Clave de Sol
producer:
association: N/A
elevation: 1518 meters above sea level
cultivars: Catuai
process: honey process
certifications: standard
CUPPINGNOTES:
The aroma of the Honduras Finca Clave de Sol is unreal. I was not at all expecting this coffee to have such an intensely bright and fruity aroma, but it does. It really does. As soon as I open the bag, massive scents of tropical fruits, honey, and flowers come exploding out of it.
Taking my first few sips of the cup immediately post-brew, my palate is greeted by a soft, supple medium-bodied coffee that completely envelops the tongue. The coffee is wonderfully sweet, characterized by honey, vanilla, and tropical fruits.
It takes the coffee cooling off for the fruit flavors to become more fully developed but boy do they ever. The prominent of these flavors is cantaloupe, but I’m also tasting loads of others: raspberry, strawberry, coconut, lychee, pear…
Medium body; supple mouthfeel; malic acidity; clean finish.
FINALTHOUGHTS:
Wow, what a crazy coffee. If I were to cup this one blindly, I would not have guessed that it was a Honduran coffee; Honduras would be the furthest coffee from my mind, to be honest. I would have instead guessed that this was a natural Yirg. It was so intensely fruity and floral, and it even had that bit of berry fermentation famous in natural Yirgs.
But it wasn’t a natural Yirgacheffe; Sunergos Coffee sent me their Honduras Finca Clave de Sol. And the fact that this coffee is Honduran really blew my mind.
Even better than it being such a surprise, it was a pretty tasty coffee to boot. Perfect? Not really. Like I said, it did have a bit of that ferment and its body didn’t really hold up as the cup progressed through its stages; but it was pleasantly sweet and refreshing.
*content provided by Royal Coffee
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.