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Honduras San Isidro III  13.00 48.00
In stock

Honduras San Isidro III

 13.00 48.00

Omniroast
Farma: San Isidro III
Farmár: Francis Arturo Romero
Oblasť: Colque area
of Corquin, Copan
Varieta: Parainema
Výška: 1200 MASL
Spracovanie: 72hr Macerated Natural

Chuťový profil
dračie ovocie, jahody, škorica

V dôsledku procesu spracovania kávy macerovaním je farebná odlišnosť zŕn po pražení prirodzenou vlastnosťou. Nejedná sa o defekt.

Francis Arturo Romero is the owner of the farm San Isidro III, which is located at 1200masl in the Colque area of Corquin, Copan. Francis has a small amount of Catuai, but the majority of the 5 and a half hectares of land is planted with Lempira and IHCAFE90. Francis coffee has always been quite flat and lacking fruit notes and complexity, due to the varieties, but with the help of Falcon and Arucos micro-lot project he was able to focus oncherry selection and sugar content in order to determine the right shade of red to pick the cherries, and add value through meticulous processing. Francis managed to produce an outstanding natural with plenty of complexity and delicate acidity and saw a considerable increase in the quality of his coffee. 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 72 hours before being dried on raised beds. All the processing for the ML’s takes place at the Aruco mill to centralise 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 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.