Description
Region: Selgualpa, Comayagua
Producer: Disnel Adonis Ramirez Portillo
Farm: La Hachazon
Elevation: 1750 m.a.s.l
Arabica Varietals: Typica
Process: Anaerobic Honey
Harvest: January – March
In the cup: Red Cherry, White Peach, Mandarin, Red Wine, Chocolate
The farm La Hachazon is a beautiful, small 1.5-hectare lot owned and managed by coffee producer Disnel Ramirez. He began growing coffee himself in 2018 but grew up working the land of La Hachazon with his father. When asked what made him work with coffee, Disnel replied, “For me coffee is very important since as a family we have been able to earn income and get ahead.” Since beginning to work in a more direct trade model with our friend in Honduras, Rony Gamez, Disnel says the impact has been great “because now with the sale of special coffees we are working better since we receive a fair price for our coffee.”
Processing Details
o Cherries are harvested and separated by day of picking
o Cherries are floated to sort ripe cherries and clean the skin
o Whole cherries are fermented in sealed bags for 48 hours
o Once fermentation is complete, coffee is pulped and then fermented again for 35 hours in sealed bags
o Coffee is dried on raised beds in drying area around the house under full sun and in solar dryers for 25 days
o Coffee is turned regularly every 20 minutes to ensure refined profile
o Moisture content is reduced to 10-12%
o Dried beans are stored in parchment until milling and export preparation
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