apricot, pineapple, wine, grape, strawberry, mango, banana, vanilla

Finca Cascaritas run by Moises Hidardo Hernansez is located in the Ocopeque region, in the southwest corner of Honduras, on the border between Guatemala and El Salvador. Here, the mountains are shrouded in clouds and the volcanic soils provide the nutrients that favor coffee and the temperate microclimates help to get the best out of the beans.

treatment

For this batch, Moises de Mercedes preferred to modify the fermentation protocol. Starting with an aerobic fermentation in barrels for 24 hours, then sealing the barrels for 48 hours and inoculating the Burgundy wine yeast at the beginning of fermentation in the barrels filled to 80% of their capacity. This has the effect of absorbing the alcohol and its tannins without compromising the structure of the coffee beans. This post-harvest preparation technique is unique and you will not find it anywhere else than on the Cascaritas farm.

profile

Find in this cup of Catuaí rated at 90 points in the cupping evaluations traces of apricot with the impressive touch of pineapple and mango. The infusion of Burgundy is not discreet. You will find in the palate the viscosity and the taste of grape. In the end, banana and vanilla present themselves in a perfect balance.

image: wine yeast cells. (sem), from © science photo library limited