ROAST LEVEL: MEDIUM-DARK

TASTING NOTES: -BROWN SUGAR-BLOOD ORANGE-APPLE CIDER-

GROWER: Members of Asociación de Productores Orgánicos Café Organico Marcala, S.A.

REGION: Marcala, La Paz, Honduras

PROCESS: Fully washed and dried in the sun

CULTIVAR: Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica

ALTITUDE: 1300 -1700 meters

This particular lot is a washed process carried out at APROCOMSA’s centralized wet-mill dedicated to process organic lots.  After farmers meticulously harvest ripe cherries and deliver them to APROCOMSA, the post harvest process begins by floating cherries to eliminate under ripe and damaged coffee.  The water is recycled several times to ensure conservation of water.  Next the cherries are depulped and the mucilage covered beans are fermented in tanks for 24 hours.  Then the coffee is washed mechanically with a demucilager designed to significantly reduce wastewater.  The washed coffee in parchment is dried on patios to 11 percent moisture and then stored until preparation for export.