Agua Caliente " Honduras "

BLUEBERRY, ALMOND, PLUM, RUBY CHOCOLATE

Origin: Honduras
Region: Corquin, Copan
Producer: Maria Melva Rodriguez
Variety: Parainema
Altitude: 1200 masl
Process: Natural Carbonic Maceration

History:
All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.
The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures. This coffee was then placed in sealed barrels to macerate for 72 hours.
The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned hourly.