Las Flores - Honduras
Blackberry / Caramel / Milk chocolate
A honey processed coffee from Honduras coffee grown by Roberto Sabillon at his farm Finca Las Flores in Santa Barbara - Honduras.
As often happens, different coffee plants are tested and through trial and error the best varieties are found. Parainema was tested and worked well with it's strong resistance to Roya, a plant-choking fungus that kills the leaves of the plant. It's success in 2015 with winning a Cup of Excellence award helped Roberto see the potential of this special variety. Now Roberto grows Pacas and Parainema.
For this Honey process the cherries are picked carefully and de-pulped and then the parchment is put into fermentation tanks, where it is dry fermented for 22 hours. The parchment is then rinsed with water and put inside a parabolic solar dryer for 18 days. During this stage the parchment needs to be moved every 20 minutes to enable it to be dired uniformly. At the end of the process the parchment is sorted by hand to remove any defected beans. This hands-on process means the resultant coffee beans of the highest grade and unique flavors are preserved.
Notes of blackberry, caramel sweetness and a milk chocolate finish are predominant in this cup.
Producer: Roberto Sabillon
Origin: Santa Barbara - Honduras
Altitude: 1,550 masl
Brew: Aeropress / Espresso