Honduras / Edgardo Tinoco
Washed lot with Stone Fruit, Plum, and Prune in the cup.
Santa Barbara, HN · Washed
Producer
Edgardo Tinoco’s lots are carried by 3 different roasters. The same coffee, interpreted by 3 different roasting curves; a comparison nobody else can show you.
Producer overview
Edgardo Tinoco produces coffee in the Santa Bárbara region of Honduras. His farm operations are situated at an altitude band between 1550 and 1800 meters above sea level.
The varietal landscape on the farm includes the Parainema cultivar alongside other unspecified varieties. These selections reflect the current agricultural focus of the producer.
The process portfolio for this producer includes both washed and natural treatments. The catalog data indicates a balanced approach to these two primary processing methods.
The catalog footprint for Edgardo Tinoco includes three distinct lots. These coffees have been featured by two different roasters. Recent catalog examples include the Honduras La Leona washed lot and the Honduras El Portillo Natural Parainema, both carried by Verve Coffee Roasters.
The work of Edgardo Tinoco is characterized by a mix of processing methods and varietal diversity within the Santa Bárbara region.
Distilled from catalog data, COE history, and reviewer coverage.
Producer profile
Varietals
Processes
Altitude
1550–1800m
Washed lot with Stone Fruit, Plum, and Prune in the cup.
Santa Barbara, HN · Washed
Orange, Green Apple, and Candied Walnut on a washed build.
Santa Bárbara, HN · Washed
Natural lot with Tangerine, Hibiscus, and Pink Guava in the cup.
Santa Bárbara, HN · Natural
Cranberry, Lemongrass, and Clover Honey on a washed build.
Santa Bárbara, HN · Washed
Related producers
Same country, shared varietals; other farmers whose lots Cherrybook has catalogued.