DAY 17

THE PRODUCER

Moises Hidardo Hernandez is a fourth generation producer and also passionate about the material. Coming from a production family, he grew up and learned the best practices and methods since his young childhood on his parents' farm named Cascaritas in Honduras. Located more than 1200 meters above sea level, on the mountainous plateaus of Plan del Rosario in the department of Ocotepeque, it is on this farm that Moises decided to take over from his father by taking over the management of the large production. Being a big fan of experimentation and now the manager of the farm, he decided to move forward with his dream in 2015, planting his very first harvest processed through special fermentation. It is in fact since this day in 2015 that this finca, Carcaritas, has been recognized for creating experimental, extravagant, but above all very tasty batches.

TREATMENT

Oro 89 underwent a very special treatment starting with changing the fermentation protocol. These Pacas began with an aerobic fermentation in barrels for 24 consecutive hours. Then they were sealed for 48 hours by inoculating Champagne yeast at the start of fermentation. The end result, a coffee soaked in fresh Champagne. This is something truly unique in the world and it only happens on the Cascaritas farm!

PROFILE AND BOTANICAL VARIETY

Pacas is a natural transformation of Bourbon, similar to Caturra in Brazil and Villa Sarchi in Costa Rica. Like other widely grown Bourbon mutants, Pacas demonstrates a unique genetic modification that allows the plant to grow smaller. The variety was discovered in 1949 on a Pacas family farm in the Santa Ana region of El Salvador. This variety transformed under the influences of Champagne yeast offers, in the words of Señor Hernandez, a very smooth profile that transforms into something much fruitier, while remaining an elegant coffee thanks to its brilliant cleanliness. Taste the first notes of strawberry and cherry in the cup. Then the Champagne tone is felt with the touch of grape and vanilla with citric acidity.

Good tasting !

DAY 17

THE PRODUCER

Moises Hidardo Hernandez is a fourth-generation producer and a passionate enthusiast. Born into a family of producers, he grew up and learned the best practices and methods from an early age on his parents' Cascaritas farm in Honduras. Situated at over 1,200 meters above sea level, on the mountain plateaus of Plan del Rosario in the department of Ocotepeque, it was on this farm that Moises decided to take over from his father by heading up large-scale production. Being a great lover of experimentation and now the farm manager, he decided to go ahead with his dream in 2015, planting his very first harvest, transformed thanks to a special fermentation fermentation. In fact, since that day in 2015, this finca, Carcaritas, has been known for creating experimental batches, extravagant, but above all very tasty.

TREATMENT

Oro 89 underwent a very special treatment, starting with a change in fermentation protocol. These Pacas began with aerobic fermentation in barrels for 24 consecutive hours. Then they were sealed for 48 hours by inoculating with Champagne yeast at the start of fermentation. The end result is a fresh, Champagne-soaked coffee. It's something truly unique in the world, and only on the Cascaritas farm can it happen!

BOTANICAL PROFILE AND VARIETY

Pacas is a natural transformation of Bourbon, similar to Caturra in Brazil and Villa Sarchi in Costa Rica. Like other widely cultivated Bourbon mutants, Pacas demonstrates a unique genetic modification that allows the plant to become smaller. The variety was discovered in 1949 on a Pacas family farm in the Santa Ana region of El Salvador. This variety transformed under the influences of Champagne yeast offers, in the words of Señor Hernandez, a very mild profile that transforms into something much fruitier, while remaining an elegant coffee thanks to its brilliant cleanliness. Taste in the first note of strawberry and cherry. Next, the tone with a touch of grape and vanilla, and citric acidity. with citric acidity.

Enjoy!

Follow this link to see how to prepare this coffee

https://en.brulerieduquai.com/blogs/brulerie-du-quai/calendrier-avent-methode-filtre-espresso