We are super excited to offer you another super tasty Honduras coffee. Natural with anaerobic practices.
We see more and more farmers are expanding their process methods towards “modern” ways as anaerobic or aerobic. Which for us as roasters and final consumers gives a wider perspective of the coffee potential.
We have been having modern Honduras coffees for the 3rd year already and we are amazed by the distinct flavors, like chocolate truffles, dried fruits, and ripe fruits. Super complex and sweet cup. Great on its own or as a complementary with a Bean to Bar Chocolate.
Danilo Fuentes Escalaon is the owner of a small farm in las Casitas, Corquin. The farm area is less than one hectare wide. Danilo bought the land in order to raise pigs but decided that a good use for the manure would be in a coffee farm and integrated that into the pig farm. Sales of pork remain his primary income source, but now that he is producing micro-lot quality coffee, his coffee is able to justify the investment he made. Danilo also works as a technician with Aruco, as he is a trained agronomist, so knows a lot about farm management, organic agriculture, and coffee quality. It has always been his dream to own a farm and he named it El Duende which translates to the elf as he feels this farm is like finding his pot of gold at the end of the rainbow to him. The producers will receive about 70% of the FOB price for their micro-lots. This year the harvest for all producers was extremely difficult with increased rains during the harvest, and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree. This lot is a natural that was macerated for 120 hours before being dried on raised beds. All the processing for the ML’s takes place at the Aruco mill to centralize and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier, more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable. The coffee will be delivered to the mill where they assess the cherry (take Brix) 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 immaturity. Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue 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.