Honduras Santa Teresa

ORGANOLEPTIC DESCRIPTION

Aroma: Soft and fruity. Caramel, chocolate, almonds and red apple.

Flavour: Juicy. Dark tea, peach, red fruits, raspberry, white grapes, lime, dark-brown caramel

History of the Plantation:

Don Lucio is the owner of Santa Teresa’s farm located in the Community of the same name, municipality of Dolores, Department of Intibucá. It is located at about 5km in the north of the closest village, to an altitude of 1400 m.a.s.l.

It’s in 1998 that Don Lucio started sowing coffee plants. His first sale was the cherries themselves. In 1994, he decided to go to Dolores to pulp the beans and then bring them back home, where he left them fermenting directly in the bags until the following day. Then he used to clean the beans in trays to sell the beans still wet. In 2012, he has started proceeding himself to the drying process to start selling the beans in parchment in Comayagua and Siguatepeque. But he didn’t succeed then.

In 2013, the Bon Café Project offers him new possibilities and motivation to improve the quality of his coffee. From this moment, his coffee has been considered as “Specialty Coffee” and received awards over the past 3 years. 

Agronomic Control:

Fertilization of farm: twice a year in June and October, using a preparation corresponding to the soil needs made of coffee pulp and nutrients to correct the Ph.

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

Process:

The crop usually runs from December to end of March. Only the ripe cherries are picked and then immediately brought to the wet mill, located on the farm. The coffee is pulped there using the less possible quantity of water coming from a protected resource of the Mountain.

The beans are then put in concrete pillar to start the fermentation process that will last around 36h, under strict supervision. Beans are then washed and put again for 24h more in clean water – what is called the “soaking” process. This method allows to remove totally the mucilage from the beans.

The coffee is then brought to cement patios to start the drying process until reaching a humidity rate of 11%.

 

COUNTRY/ZONE:

Country: Honduras

Region: Intibuca

Village: Dolores

NAME OF THE FARM: 

Santa Teresa

NAME OF THE FARMER:

Lucio Reyes

VARIETY:

Arabica Washed

Caturra, Catuaí

TYPE OF PROCESS:

Washed

MILL TYPE:

Wet mil and drying in concrete  patios

ALTITUDE:

1.400 m.a,s.l

NATURE OF THE SOIL:

Sandy-loam

TEMPERATURE RANGE:

18-20 C°

SITE OF THE WET MILL:

Finca Santa Teresa

SHADOWING TREES:

Pines

SIZE OF THE COFFEE PLANTS:

12 ha

SIZE THE FARM:

15 ha

FAUNA:

Various species of birds, rodents, squirrels guatusa and tepezcuintles

Reference

32745

Country

Honduras

Cupping Note

Fruity, Citrus, Sweet, Yellow Fruits

Variety

,

Quality

Specialty Microlot

Process/Preparation

Washed

Score

87.25

Packaging

Vacuum 30kg

Certifications

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