Honduras Cascaritas هندوراس كاسكاريتاس

Farm: Cascaritas

Varietal: Obata

Processing: Anaerobic Yeast Fermentation

Altitude: 1,250 meters above sea level

Owner: Delmy Hernandez

Town: Mercedes

Region: Ocotepeque

Country: Honduras

 

الإيحاءات: فنيلا | كشمش |  فواكه استوائيّة | المكاديميا | سكّر بنّي

 

المزرعة: كاسكاريتاس

السلالة: اوباتا

المعالجة: تخمير لاهوائي

الارتفاع: ١,٢٥٠ متر فوق سطح البحر

المُزارع: دلمي هرنانديز

المدينة: مرسيديس

المنطقة: اوكوتابيق

البلد: هندوراس

 

Story Behind This Coffee

Delmy grew up pulping coffee by hand and was always immersed in the coffee industry thanks to her father and family. She worked on Cascaritas with her husband, who has now passed away, so Delmy andher son carry on the legacy. Whilst Moises focuses more on production and the microlots, Delmy has her focus on processing. She has grown quite interested in newer processing methods such as carbonic maceration. As a third-generation coffee producer, she has plenty of knowledge on how to process excellent coffee. During the harvest at Cascaritas, this coffee is gathered and delivered to their wet mill in Plan del Rosario. The coffee is submerged in a tank of water to remove any floaters, or low-quality cherries. They are then pulped to remove the external fruit and washed. The freshly cleaned coffee is placed into barrels to aerobically ferment for 24 hours. After, the yeast is introduced, and the barrels are sealed in order to initiate the anaerobic fermentation. The coffee remains here for 48 hours. Once fermentation is complete, the coffee is dispersed onto raised beds to dry in the open sun until the ideal moisture content is reached. The coffee is then delivered to the mill to be hulled and prepared for export.