Cascaritas estate in Honduras is located more than 1,200 meters above sea level, on the mountain plateaus of Plan del Rosario in the department of Ocotepeque. It's on this farm that Moises runs the large-scale coffee production, from harvesting to processing. Being a great lover of experimentation, he decided to go ahead with his dream in 2015, planting his very first crop processed with special fermentation. It was in fact from that day in 2015 that this finca, Carcaritas, became known for creating experimental, extravagant, and, above all, tasty batches.
The Oro 89 underwent very special treatment, starting with a change in fermentation protocol. These Pacas were aerobically fermented in barrels for 24 consecutive hours. Then they were sealed for 48 hours by inoculating with Champagne yeast at the start of fermentation. The result is a freshly brewed Champagne-soaked coffee. It's something truly unique in the world, and it's only on the Cascaritas farm that it happens!