strawberry, cherry, citric acidity, red apple, grape, vanilla

Moises Hidardo Hernandez is a fourth-generation coffee producer with a passion for his craft. Coming from a family of producers, he grew up on the Cascaritas family farm, located at over 1,200 meters above sea level in the Plan del Rosario mountains in the Ocotepeque department of Honduras. Moises learned the best farming practices from a young age and later took over the management of his father's farm.

process

Oro 89 received a special treatment by modifying the fermentation protocol. These Pacas beans underwent aerobic fermentation in barrels for 24 hours and were then sealed with Champagne yeast for 48 hours. The end result is a coffee infused with fresh Champagne notes, a unique creation in the world, produced only on the Cascaritas farm.

profile

Pacas is a natural mutation of Bourbon, similar to Caturra in Brazil. It was discovered in 1949 by the Pacas family in El Salvador. This grain, influenced by Champagne yeast, reveals a sweet profile that evolves towards more fruity flavors, while maintaining elegance thanks to its bright purity. In the cup, notes of strawberry and cherry, followed by a touch of raisin and vanilla, all enhanced by a citric acidity.

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