Honduras Liquidambar (250g)
Delicately sweet. Plum, red grape, berries, granola, blueberries in aroma and cup. Sweet structure with gentle acidity. Smooth, satiny mouthfeel. The finish consolidates to notes of red grape, red candies, and citrus.
Producer Silveria Ortega belongs to the Lenca ethnic group, which originated before the Spanish colonization of Central America and, today, is a major part of the indigenous population of Honduras. Silveria owns a small 1-hectare Liquidambar farm in the western part of the country, which grows Lempira and Ihcafe90 organic coffee. The farm is located in the community of Yaruchel, Belén Gualcho, Ocotepeque, 26 km from Corquín. The name of the farm comes from Liquidambar or bamboo trees, which grow abundantly in the vicinity of the region. Being incredibly inquisitive and energetic, at the age of 63 the woman is actively involved in the development of the farm and constantly attends all possible trainings on the peculiarities of cultivation and modern approaches to working with coffee. In practice, the day-to-day care of a coffee farm includes pruning trees, controlling pests and plant diseases with biological or mechanical means, weeding, improving living or artificial barriers near neighboring farms, shading control, and more.
The richness of the flora and fauna of the surrounding area is impressive - among the many industrial and fruit trees you can find relict plant species, meet wild animals and fully enjoy the joyful singing of birds. The ecosystem, which maintains a humid climate all year round, is perfect for growing specialty coffee.
Fest coffee Mission is a Company that provides only direct trade green coffee from farms in Central and South America. They represent more than 200 farms from Guatemala, El Salvador, Honduras, Nicaragua, Costa Rica, Colombia and Ethiopia. They pay considerable attention to the natural way of coffee processing, as well as to the experimental aerobic and anaerobic types of fermentation. Collaboration with them started in 2018.
ARRIVED IN:69kg grain pro Bags
FLAVOR:Blueberries, Granola, Almond
FINISH:Citrus, Red candies
The natural way of green coffee processing originated in Africa and is considered one of the oldest. In addition, the natural method of extracting grain from the berry is the most friendly to nature, because the production process uses a minimum amount of water resources.
The harvest period lasts from February to March in Honduras.
After harvesting, the berries are washed and cleaned of fluorides. The most ripe and high-quality cherries are sent to the patio, where they are evenly laid out for drying, regularly mixed and calibrated. Special drying canopies are used for drying - the so-called "African beds".
Natural treatment lasts about 3-4 weeks and is one of the longest methods. The coffee is dried until the skin of the berries acquires a pronounced dark color, and the grain is completely separated from the dried pulp, which can be heard by the characteristic tapping of the grain in the middle of the dried shell. Drying lasts until the moisture content in the grain reaches 12%.
The natural method of processing is one of the simplest and most insidious at the same time: because the grain is dried in cherries, and there is a large amount of sugar, during processing, fermentation processes can begin or coffee will begin to mold. Therefore, during drying, it is important to thoroughly mix the berries and select defects.
After drying, the berries are collected in bags so that the grain exchanges moisture.
The last stage - the grain is sent to the haler to remove all the upper layers.
The finished product is packed in 69-kg jute bags with GrainPro protection and sent for export