Predominantly chocolate and caramel, with a gentle lime and orange.
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Honduras Fuerza La Labor
Cupping notes
Description
90% of cherries delivered for this coffee are picked and delivered to the cooperative as cherry within 12-24 hours, for controlled processing, grading, and tasting. This is up from 80% in recent years.
It is sorted first as whole cherry, before being pulped overnight and left to ferment for between 12 to 16 hours depending on the weather.
The parchment is then washed, in a continuous flow before being passed to the guardiolas for pre-drying, where the bulk of the moisture is reduced, and final drying which is treated as a separate process.
The remaining 10% is wet processed on the farm level before being delivered as parchment to be tasted, graded, and selected before being added to the rest.
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Origin
Producer
Process
Washed
Altitude
1200 -1470m
Harvest
December - March
Flavour
Species
SCA score
83
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