Phono - Honduras Las Cabanas
brown sugar, marzipan, apricot jam
Varieties: Catimor, Catuai, Pacas
Process: Fully washed
The farmers deliver their coffee to the mill in whole ripe cherry. It is then pulped and the mucilage is removed mechanically without fermentation. The coffee is thoroughly washed in clean water and then dried in the sun on raised beds for an average of 15 days. During this period the coffee is continually turned and selected to remove any defects. The Montecillos region is notable for its high altitude and subsequently cool temperatures, which allow coffee cherries to mature slowly and develop increased complexity in the cup.