Honduras El Durazno

Honduras El Durazno

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The Story


 Coffee cherries are harvested at peak ripeness by Santos, his wife, and his children - a team of nine in total. Cherries are floated in plastic bins and are de-pulped the same day, before being left for 32 hours of dry fermentation. Once washed, the coffee is placed on raised beds in a solar dry where it is dried for 25 days.


Santos began coffee farming in 1992 when he was just 12 years old. At this point, he was amongst the second generation of coffee growers in this area who would have begun growing in the late 70s and 80s. Indeed, it was from his father that coffee was passed down, and Santos began with a single manzana of land and around 1500 trees and he’s slowly grown his land since then to account for the 4 hectares he now claims.

 

 

Origin:

Honduras

Region:

Chaguite, La Paz.

Farm:

El Durazno

Farmer:

Santos Aguirre

Variety:

Red Catuai

Process:

Washed

Elevation:

1800 m

Use for:

Filter

Tasting Notes:

Citrus, caramel, stone fruits