Honduras Quexanquire

DESCRIPCIÓN ORGANOLEPTICA

Aroma: Intense. Notes of raspberry, red fruits.
Flavor: Fruity and winy. Notes of raspberry, red fruits and dark-brown caramel.

History  of the plantation:

Mariano de Jesus Ramirez is the owner of this farm. His family has been cultivating coffee since 1960. It is now the fourth generation of the family that is dedicated to this activity. Mariano’s father was the one that began with a plot in Asacualpa region. At this time there were very few coffee farms and this has been the fifth one. It is worth mentioning that this family story started many years before as the farm was funded by the great-grandfather, cultivating basic grains, tobacco and sugar cane for the development of “panela” cane sugar. Over the past few years, the family has always been working with commitment and dedication, as coffee represents their main source income. It currently has 10 permanent and up to 40 temporary workers during the harvest.

Agronomic Control:

This Farm is fertilized up to two times per year during the months of June and October, applying strictly a chemistry formula based on an exhaustive analysis of soil. In this formula is incorporated as one of the nutrients the pulp of the coffee and the whitewash for the correction of the Ph of the soil, that is generally in this region moderately acid.

It follows a manual control of weeds, applying sanitary pruning and improvement of production. It also maintains a permanent regulation of shadow. Due to climatic changes, there is a constant monitoring for pests, especially the bit, with traps made of natural biological enemies to eradicate it.

Processing:

The harvest usually begins in December and can last until end of March. Collectors and community members, who also help in this activity, use the picking methods. They work every day, collecting exclusively ripe cherries and bring them right after to the wet mill where the coffee is processed, using a little water as possible coming directly from the mountain.

The fermentation process is conducted in piles of cement. The beans remain there around 36 hours under strict supervision. Once washed, the beans are left in clean water for 24 hours ensuring that the mucilage has totally removed from the grain. This method comes from Africa and is known as ‘soaking’.

The coffee is taken to cement patios to remove the excess of water until reaching 12% of humidity. This process lasts 7 days. Once the beans are dry, they are put to rest in polyethylene bags for a minimum period of 45 days.

 

 AREA

 El Guayabillo, San Sebastián Lempira

 TYPE

 Arábica,  Washed

 VARIETY

 Caturra, Catuai , Pacas, Lempira

 ALTITUDE

 1700 m.a.s.l.

 SOIL TYPE

 Clay-Loam

 TEMPERATURE

 20-22 Celsius

 SHADOW TREES

 Ingas, Pino, native sylvester

 WET MILL SITE

 In the Farm Quexanquire

FARM CHARACTERISTICS

 NAME OF THE FARM

 Quexanquire

 PRODUCER

 Mariano de Jesus Ramirez

 VILLAGE

 Asacualpa, Tomala

 REGION

 Lempira

 COUNTRY

 Honduras

 SIZE OF THE FARM

 140 Ha

 COFFEE AREA

 50 Ha

 AWARDS

 Cup of Excellence 2008

Reference

32436

Country

Honduras

Cupping Note

Fruity, Light-Brown Caramel, Sweet, Red Fruits, Winy

Variety

, , ,

Quality

Specialty Microlot

Process/Preparation

Washed

Score

86

Packaging

GrainPro Bags 69kg

Certifications

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