Honduras Miguel Moreno Honey Process

We made it a goal this year to get a Honduras lot, we ended up with two, this amazing Honey Process.  We are excited to share with coffee with you!

PROCESSING DETAILS: THE CHERRIES ARE PICKED
WHEN ARE COMPLETELY RIPE. IN THE AFTERNOON,
THEY ARE PUT INTO THE PLASTIC BAGS TO
ANAEROBICALLY FERMENT  FOR 72 HOURS. NEXT, THE
CHERRIES ARE DE-PULPED AND THE PARCHMENT IS
PUT INTO FERMENTATION TANKS WHERE IT IS DRY
FERMENTED FOR 16 HOURS. THEN, THE PARCHMENT IS
PUT ON RAISED BEDS TO PRE-DRY FOR 2 DAYS. AFTER
THAT, THE COFFEE IS PUT INSIDE THE PARABOLIC
SOLAR DRYER FOR AROUND 20 DAYS. AFTER DRYING
THE PARCHMENT IS SORTED BY HAND TO REMOVE DEFECTIVE BEANS.

Country: Honduras | Region: Santa Barbara | Varietal: Pacas

Process: Honey  | Altitude: 1540-1600 masl Farm Size: 2.5 HA | Soil: Volcanic

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