HOLIDAY ROAST | HONDURAS NATURAL
$ 11.00
ORIGIN | Honduras
REGION | Copán
NOTES | Cooked Berry, Cocoa, Berry
GROWN BY | Maria Delfina Mancia, Finca Las Palmeras
PROCESS | Anaerobic Natural
ELEVATION | 1200-1350 masl
Maria Mancia owns Las Palmeras, a 7.8 hectare farm over 40,000 Parainema trees. After harvest, the coffee is immediately dry fermented anaerobically, breaking down the mucilage slowly. A brix reading is taken after 100 hours of fermenting to measure and record sugar content. The coffee is then dried for a month, starting on a patio and finishing in a solar dryer. The slow fermentation and drying accentuate the sweetness and acidity of the coffee she produces.
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