ENGLISH WILL FOLLOW

DAY 1

THE PRODUCER

Moises Hidardo Hernandez is a fourth generation producer and also passionate about the material. Coming from a family of producers, 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 was on this farm that Moises decided to take over from his father by taking charge of large-scale 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

The Anaerobic Honey Process is the most difficult and demanding coffee processing method of all. The producer must first pulp the cherries, then ferment them in sealed barrels for 5 days, which gives a creamy sensation to the body and enhances the fruity notes of the coffee. Then, he spreads them out evenly to dry everything without washing anything in order to leave part of the pulp on the grains for 15 days to obtain the necessary stability. The result is typically a coffee with the fine, elegant attributes associated with premium washed coffee, coupled with the substantial sweetness of fruit and body of natural coffee. In
Central America, this process is refined and includes yellow, white, black and red styles.

PROFILE AND BOTANICAL VARIETY

This café presents two varieties of coffee beans, Catuaí and Pacas. This will allow you to taste small, compact grains full of flavors due to the amplification of the anaerobic honey treatment. In the cup find fabulous notes of honey, sweet milk chocolate with a pinch of cane sugar mixed with strawberry, plum and also apple. This coffee drinks so well, you'll need to prepare a second cup in advance!

Good tasting !

DAY 1

THE PRODUCER

Moises Hidardo Hernandez is a fourth-generation grower and a passionate advocate of the material. Born into a family of growers, he grew up and learned best practices and methods from an early age on his parents' Cascaritas farm in Honduras. Situated more than 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. 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. It was in fact from that day in 2015 that this finca, Carcaritas, became known for creating experimental, extravagant, but above all very tasty batches.

TREATMENT

The Anaerobic Honey Process is the most difficult and demanding of all coffee processing methods. The producer must first pulp the cherries, then ferment them in sealed barrels for 5 days, which gives a creamy feel to the body and reinforces the fruity notes of the coffee. He then spreads them out evenly to dry without washing, leaving some of the pulp on the beans for 15 days to achieve the necessary stability. The result is generally a coffee with the fine, elegant attributes associated with top-of-the-range washed coffee, combined with the substantial fruit sweetness and body of natural coffee. In Central America, this process is refined and includes yellow, white, black, and red styles.

BOTANICAL PROFILE AND VARIETY

This coffee features two varieties of coffee beans, Catuaí and Pacas. This allows you to taste small, compact beans packed with flavor due to the amplification of honey anaerobic processing. In the cup, you'll find fabulous notes of honey, and sweet milk chocolate with a pinch of cane sugar mixed with strawberry, plum, and apple. This coffee drinks so well, you'll need to prepare a second cup in advance!

Enjoy!

Follow this link to see how to prepare this coffee

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