The Cup:Cocoa with jammy red grape, clove, and jammy raspberry flavors. Winey acidity and mellow candy-like sweetness.
Farm
Ernelio Ortiz
Process
Natural
Varieties
Catuai, IHCAFE 90
Elevation
1750 MASL
Region
Marcala, Montecillos
Country
Honduras
Harvest
December - March
Emelio Ortiz owns and managed Finca El Pedrero in the Montecillos region of Honduras.
This 12 hectare farm is almost completely planted in coffee, with some smaller sections also have Aguacate or Avocado trees. Emelio estimates he has roughly 56,000 coffee trees, mostly Catuai and IHCAFE 90 varieties.
Emelio spoke to us about his gratitude for coffee and how it has improved the quality of life for his family. He believes that his care for the environment on his farm has led to increased quality production and better prices for his coffee.
Natural-processed specialty coffees from Honduras are still relatively new to the market, but they are increasing in popularity. Quality-focused producers are experimenting with processing due to the increased market for these kinds of coffees from more countries, The coffee is generally picked ripe and sorted for quality, then placed on raised beds or patios to dry for a month or more.
It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.
