THIS COFFEE IS ULTRA COMPLEX WITH AN UNUSUAL AROMA OF TREE MASTIC AND PRUNE. IN THE CUP YOU’LL FIND SPICE, ALOE VERA, PEAR DROPS AND PINE. WITH A HERBACEOUS, EARTHY COCOA FINISH.
Our very limited series, Freak & Unique continues with this farfetched fancy from Honduras.
This coffee is roasted each week on Wednesdays.
FARMER: Norma Iris Fiallos
REGION: Los Limos
ALTITUDE: 1300 MASL
VARIETAL: Red Catuai
PROCESS: Macerated Natural
Norma Iris Fiallos owns the farm San Rafael, located in the Los Limos area of Corquin, Copan. Norma is one of the most innovative producers in the area, with a vast array of different varieties, including bourbon, catuai, maragogype and parainema. The farm is nestled within a pine forest, which greatly acidifies the soil, giving the coffee a very unique cup profile. The coffee is completely shade grown and the production area represents a fraction of the total land. This lot is a natural that was macerated for 72 hours before being dried on raised beds.
The coffee will be delivered to the mill where they assess the cherry and decide on the process for the coffees depending on space and what the producer has done already.
The cherry is cleaned and washed and then floated to remove any immatures. Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue anerobic ferment and macerate in the barrels for different times. In the barrel the temperature is monitored and kept around 22-25c in the shade at the wet mill. The coffee is then taken to the beds where it is dried for between 20-30 days, weather depending, where it is turned hourly.