This is our first year working with Dolmin Moreno and his farm La Quebrada. In the cup we find soft peach, a medium citrus acidity, and accents of raspberries.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days.
This is our first year working with Dolmin Moreno and his farm La Quebrada. Dolmin started managing his own farm in 2013, and subsequently placed in the top 20 of the Honduran Cup of Excellence in both 2014 and 2015. He is a talented producer with a dedication to quality that we appreciate and admire. We look forward to seeing what he produces in the years to come.
Pacas is a natural mutation of Bourbon from the Bourbon/Typica group mainly found in El Salvador and Honduras. Similar to other Bourbon mutants, Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism). Unlike the hybrid varieties, Pacas is very susceptible to disease, making it riskier to grow.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.