This lot is an organically grown coffee that was macerated for 90 hours and naturally proccessed before being dried on raised beds, given a really complex, wonderful micro-lot coffee.
We only have a small amount of this coffee and once it's gone, it's gone. Don't miss your chance to taste this superb bean.
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 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.
This coffee is produced as organic.
The grower is Maria Melva Rodriguez who owns the farm Las Casitas in the Agua Caliente area of Corquin, Copan. The farm is less than one hectare of land, all of which is maintained under the natural forest.
Maria left Honduras a number of years ago to live in the USA, in search of a better life, but never felt integrated into society there and so decided to return to Honduras and start producing coffee, which she has done for the last 15 years. Since she doesn’t have much land production will never be sufficient to make a living from coffee selling through commercial routes, therefore she has decided to focus entirely on quality and maximise her earnings through investment in quality coffee production, and Maria has been assisted in this by our wholesale suppliers.
Honduras - Maria Melva Rodiguez
90hr Macerated - Natural
Stewed green apple, vanilla and brown sugar with a creamy panna cotta body