Badger & Dodo will give €1 per kg sold of this lovely Honduras coffee to Hurricane Relief. With notes of apple, pear, and caramel this coffees bound to impress. Take part in this lovely cause by purchasing or going to the GoFund me site yourself, link in bio.
Farm: La Cascada
Region: Gualme, Colpan
Altitude: 1450 masl
Coffee varieties: Red Catuai
Drying: Raised bed
Cupping notes: Apple, Pear, Caramel
Cupping score: 86.00
Saul Moises Meijia is the owner of the farm la Cascada, which is situated in the Gualme area of Corquin, Copan. Gualme is a relatively high altitude area with greater temperature swings and higher humidity, this means that the coffee has a pronounced acidity and greater complexity, but makes it a challenging environment to dry coffee. Saul benefited greatly from the centralised drying facility that we implemented this year, where the conditions are much more suited to dry coffee and so exhibit the full potential of Saul’s coffee. La Cascada is situated at 1450masl and is 7 hectares of mostly caturra with some lempira and IHCAFE90. The majority of picking and farm work is done by Saul’s family who all live at the farm.
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.
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 and then pulped and fermented overnight before then being dried on raised beds for 10 – 15 days.
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