Cascaritas

Despite being a small country in Central America, Honduras stands out among the rest of coffee-producing countries as it produces more coffee per capita. Trading vessels were used in 18th century to transport/introduce coffee into Honduras. Cultivation has gradually expanded over the centuries and now, becoming more notable in the 20th century.

This coffee is picked in Ocotepeque which is situated in Eastern Honduras and known for its rich volcanic soil and favourable climate that is perfect for coffee cultivation. This 5-hectare farm, La Balastrera, is owned and managed by Jaime Mauricio Ventura and is inherited from his family. Jaime has been independently cultivating coffee since 1986 with the support of his family.

The coffee cherries are collected and delivered to the wet mill located in Plan del Rosario during the harvesting season at Cascaritas. They are first immersed in a water tank to remove any low-quality or defectives and then pulped to eliminate the outer fruit before washing thoroughly. Next, this batch of coffee is placed in barrels with rose yeast to start the anaerobic fermentation which is a process used for production of rose wine. This process is carried out for 48 hours before spreading out the coffee on raised beds to dry udner the sun until it reaches the desired moisture level.

Process: Anaerobic Rose Yeast Fermentation
Varietal: Obata
Origin: Ocotepeque, Honduras
Tasting Notes: Hawthorn, Red Apple, Rooibos Tea

Suitable for filter
Available only in 200 grams

Recommended to rest beans for 7-10 days from roast date before consuming