Honduras El Cocier

ORGANOLEPTIC DESCRIPTION

Aroma: Intense. Cacao, tobacco, dark-brown caramel, roasted hazelnut.

Flavour: Intense. Slightly herbal, yellow peach, dark chocolate, dry fruits and cane sugar.

HISTORY OF THE FARM: 

Abelardo Reyes is the eldest son of Don Lucio Cayetano Reyes and Victoria Recinos, who have a large family of 7 children.

When José Abelardo got 18 yeard old, he started his carrer as an officer of the National Police and has been working during 5 years in Esperanza, Intibucá. There he met his wife Gladis Pineda who gave born to one son.

He started his first coffee farms in 2006, sowing coffee plants in 1,5 ha that his mother has left to him. After a “clandestine” journey to the United States and various professional experience that allowed him to earn a bit more money, he came back to his farm to work and make it grow, little by little.

It’s in 2009 that he starts again the coffee production, being his own employer and generating work for his community. People are indeed employed for the monitoring, prunes, fertilization, picking and processing.

AGRONOMIC CONTROL:

Fertilization of the Farm: twice a year in May and August with a specific preparation partly made in coffee pulp and nutrients to correct the pH of the soil.

Manual monitoring of the farm with shadow regulation, as well as regular prunes to avoid diseases contamination, parasites and to improve the production.  

COFFEE PROCESS:

Hand-picking of the ripe cherries only. Cherries are then brought the same day to the wet mill. Beans are pulped and then put in concrete pillar to start the fermentation that will last between 12 and 16 hours. The beans are then washed with clean water in a specific channel, to remove the totality of the mucilage.

Este mismo día se realiza la separación de la pulpa a través de una maquinaria despulpadora No. 4 y movida por motores de gasolina. El café despulpado cae a las pilas de fermentación construidas de concreto, este proceso tarda unas 12 a 16 horas, dependiendo de la temperatura ambiente. Una vez que da el punto de fermentación correcta es lavado en un canal de correteo para separar el mucílago del grano con agua limpia.

Reference

32742

Country

Honduras

Cupping Note

Fruity, Light-Brown Caramel, Citrus, Sweet, Yellow Fruits

Variety

,

Quality

Specialty Microlot

Process/Preparation

Washed

Score

85

Packaging

GrainPro Bags 69kg

Certifications

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