Honduras - La Piedrona, Chinacla - Extended Ferm. Natural

Country: Honduras
Region: La Piedrona, Chinacla
Varietal:Catuai
Process: Natural
Altitude:1,600 MASL
Cupping Notes: Strawberry, Blackberry, Brown Sugar

Good For:Pour Over, Auto Drip, Espresso

Roasters Note: In the past we've been scarred by overly boozy Anaerobic coffee, however, this coffee is exactly why the expansion and experimentation of uncommon processing methods are so important. This cup is a Strawberry bomb in the best way, a perfect marriage of process and flavor, we can't get enough!

Description: Located in La Piedrona Village, El Puente is an 83 hectare farm that stands out from others of its region thanks to the meticulous care that is put into each step of the coffees produced here.

Ever since its establishment, the family-owned farm has kept faithful to the task of taking care of the soil, finding the best micro-climates, studying better varieties and processes that help them to obtain only the best characteristics in the cup. In regards to sustainability, the farm has been providing permanent jobs with salaries above the average to the families in the community, educating them about relative environmental topics to improve and preserve their natural resources, planting 4,000 trees such as cypress, pine, grevilleas and other timber trees every year, and supporting the local school by donating food, books, supplies and structural improvements. 

This lot was dried and processed as a natural after an extended fermentation where the coffee was in grainpro bags for 72 hours before being moved to the patios. Once fermented, drying took 20-25 days to reach a moisture content around 10.5% and was then rested prior to final milling for export.