Papercup - Honduras
Brought to you by Dog and Hat!
Ana Estevez's farm in the Corquin Copan region of Honduras
72 hour Macerated Natural
Notes of Cranberry and Spice
SCA Score - 85
Grown by Ana Cecelia Estevez, a farmer who is fanatical about coffee and fascinated by both production and growing. For the last four years Ana has been working with the Acuro Company, where she has gained a lot of experience in the area of roasting and coffee quality control.
This year the harvest for all producers was extremely difficult with increased rains during the harvest and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree. This lot is a natural that was macerated for 72 hours before being dried on raised beds. All the processing for the ML's takes place at the Acuro mill to centralise and have greater control over the process to create consistent procedures but also reduce the risk on the producer. The mill is also at 800 masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable. The coffee will be delivered to the mill where they asses he cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures. Then it is placed into barrels that are sealed to created an environment without oxygen for the cherry to continue to ferment and macerate in the barrels fir different lengths of time. In the barrel, the temperature is monitored and kept around 22 - 25'C in the shade at the wet mill. The coffee is then taken to the beds where it is dried for between 20 - 30 days weather dependant where it is turned.