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
Notes: