Altitude: 1600 – 20000 m.a.s.l
Drying: Dried on patio, raised beds in the sun or shade for 11-20 days
Cupping notes: Nectarine, Black Grape, Bakers Chocolate
Cupping score: 87.00
Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and have been awarded many times for his commitment to developing coffee quality in Honduras.
Marysabel and Moises have always focused on quality leading to getting 3rd prize at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their area.
Then the parchment is fermented for 12 hours before it is washed using African washing techniques which helps sorting floaters and undeveloped beans from the denser and more developed coffee.
After washing and dried on a patio, the coffees are piled up and covered when it’s hard sun during midday, if it rains and at night.
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